Pork and Pineapple Stir-Fry
- Ready In:
- 1 1⁄2 cups uncooked instant rice
- 2 cups water
- 4 tablespoons brown sugar
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon crushed red pepper flakes, if desired
- 3 tablespoons soy sauce
- 1 (20 ounce) can pineapple chunks, drained, 2 tablespoons liquid reserved
- 3⁄4 lb boneless lean pork, cut into thin bite-size strips
- 1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
- Cook rice in 1 ½ cups of the water as directed on package.
- Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, if desired, the remaining ½ cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.
- Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
- Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.
- Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in the center and cabbage is tender.
- Stir pineapple and cornstarch mixture into pork mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.
Questions & Replies
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I've made this several times and we just love it. The first time was without the red pepper flakes since we didn't have any at the time, and it was good, but for that extra heat, you really should put them in. As a variation, I've also made it using the ground ginger, red pepper flakes, 3 tbsp brown sugar, and soy sauce as a marinade. Just put everything in the pan when you cook the pork and add the water and corn starch at the end.