Foto: Spend With Pennies
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)
- 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 )
Steps
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Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
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Combine all sauce ingredients except cornstarch and set aside.
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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.
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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.
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Add the stir fry sauce and bring to a simmer.
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Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
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Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
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Serve with rice or noodles.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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