Stir-fried pork and pineapple
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean pork |
| 1 | Green pepper | |
| ¼ | cup | Water chestnuts |
| ¼ | cup | Sweet mixed pickles |
| 2 | Or | |
| 3 | slices | Canned pineapple |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Soy sauce |
| 1 | Or | |
| 2 | teaspoons | Sugar |
| 3 | tablespoons | Water (up to) |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
Directions
1. Slice pork thin against the grain. Slice green pepper, water chestnuts and sweet mixed pickles. Cut each pineapple slice in 5 or 6 chunks.
2. Blend cornstarch, soy sauce, sugar and cold water to a paste.
3. Heat oil. Add salt, then pork, and stir-fry until pork begins to brown (about 3 minutes).
4. Add green pepper and stir-fry until it softens (about 2 minutes).
5. Add pineapple chunks, water chestnuts and sweet pickles; stir-fry 1 minute more.
6. Stir in stock and heat quickly. Then stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .