Pork Stir Fry
Ingredients
- 12 ounces boneless pork chops or pork tenderloin, cut into ½-inch strips
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 4 cups mixed vegetables
- 4 cloves garlic minced
- 1 teaspoon minced fresh ginger
- ⅔ cup pineapple chunks reserve juice for sauce
Sauce
- ⅓ cup water
- ⅓ cup pineapple juice from pineapple chunks above, or orange juice
- ¼ cup less sodium soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha optional
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch for slurry
Instructions
- 1
Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- 2
Combine all sauce ingredients except cornstarch and set aside.
- 3
Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
- 4
Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
- 5
Add the stir fry sauce and bring to a simmer.
- 6
Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
- 7
Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
- 8
Serve with rice or noodles.
Nutrition
Per serving (based on 4 servings)
