This classic pineapple-and-pork combo is tossed with fresh veggies and chili flakes to make for a memorable dinner–with just one pan to clean up.
Sweet 'n' spicy pork stir-fry
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- 1 small red or cooking onion
- 1 red or yellow bell pepper
- 1 head broccoli
- 2 garlic cloves
- 398-mL can pineapple tidbits , packed in their own juice
- 1 tbsp cornstarch
- 1/4 cup hoisin sauce
- 1 lime
- 1/2 to 1 tsp hot red-chili flakes
- 375 to 500 g pork tenderloin , or pork stir-fry strips
- 2 tsp vegetable oil
- 1/4 cup chopped fresh cilantro
- Cut onion in half lengthwise. Place cut-side down on a cutting board and slice into long thin strips. Core and seed pepper, then slice into long thin strips. Slice florets from broccoli and cut into small bite-size pieces. Peel broccoli stalks, if you like, and slice into thin rounds. Finely mince garlic.
- Drain juice from pineapple into a 2-cup (500-mL) measuring cup. Juice should measure about 2/3 cup (150 mL). Don’t worry if it is a little less or more. Stir cornstarch into pineapple juice until dissolved. Stir in hoisin sauce. Cut lime in half and squeeze juice into pineapple juice mixture. Stir in 1/2 teaspoon (2 mL) chili flakes. If you like it fiery, add another 1/2 teaspoon (2 mL) chili flakes. If using pork tenderloin, slice into bite-size strips.
- Heat oil in a large frying pan or wok set over medium-high heat. Add pork and stir-fry until golden-tinged and cooked through, about 4 minutes. Add onion, pepper, broccoli and garlic. Continue to stir-fry 2 more minutes. Add pineapple tidbits and stir-fry until heated through, about 1 more minute. Stir pineapple juice mixture, then pour into pan. Using a wooden spoon, scrape up any brown bits from bottom of pan. Cook, stirring continuously, until liquid is bubbling and has thickened, from 2 to 3 minutes. Remove from heat, then stir in coriander. Serve immediately. Great over wide rice noodles or steamed rice.
Nutrition (per serving)
- 24.3 g,
- 41.1 g,
- 7.3 g,
- 5.8 g,
- 347 mg.