Prep 10 mins
Cook 15 mins
Red currant jelly gives this Chinese dish a nice tangy kick. Great fix-it -up week night meal.
- 19.71 ml cornstarch
- 1.23 ml salt
- 2.46 ml pepper
- 2.46 ml ground ginger
- 226.79 g can unsweetened pineapple chunks
- 59.14 ml cider vinegar
- 453.59 g pork tenderloin, cut into 1 inch cubes
- 24.64 ml canola oil, divided
- 1 medium green pepper, cut into 1 inch pieces
- 1 medium sweet red pepper, cut into 1 inch pieces
- 78.07 ml red currant jelly
- 1 small onion, cut into 1 inch pieces
- 118.29 ml hot cooked rice
- In a small bowl, combine cornstarch, salt, pepper, and ginger.
- Drain pineapple reserving juice, set pineapple aside.
- Stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside.
- In a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm.
- In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender.
- Stir in pork, pineapple, and jelly.
- Stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened.
- Serve with rice.
Very good recipe. I didn't have the dried ginger, so used fresh. Comes together very quickly, as long as you have everything prepared ahead of time, which makes sense when stir frying. Made for Everyday Holiday Tag game. :).