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Full Online Book HomeLearning KitchenAsian - Pork - Pork-and-pineapple Stir-fry
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Asian - Pork -  Pork-and-pineapple Stir-fry Post by :Billr Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2012

Click below to download : Asian - Pork - Pork-and-pineapple Stir-fry (Format : PDF)

Asian - Pork - Pork-and-pineapple Stir-fry

1 cup beef broth
1/4 cup tomato paste
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons brown sugar
2 teaspoons curry powder
1/4 teaspoon chili powder
2 teaspoons vegetable oil, divided
Cooking spray
1 pound pork tenderloin, cut into short thin strips
1 cup sliced onion
1 cup sliced green bell pepper
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons bottled minced garlic
1 can (15-1/4-ounce) light pineapple chunks, drained
4 cups hot cooked instant rice


Combine first 7 ingredients; set aside.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and stir-fry 4 minutes. Remove pork from pan, and set aside.

Heat 1 teaspoon oil in pan; add onion and bell pepper, stir-fry 5 minutes or until vegetables are tender. Add ginger and garlic; cook 30 seconds. Return pork to pan; add broth mixture and pineapple, and stir-fry 3 minutes or until thoroughly heated. Serve over rice.

Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice).
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1 pork tenderloin (1-pound) 1/4 cup all-purpose flour 2 tablespoons vegetable oil, divided 2 cups thinly sliced bok choy 1 cup sliced celery 1 cup red bell pepper strips 1 cup sliced mushrooms 1 can (8-ounce) sliced water chestnuts, drained 2 garlic cloves, minced 1/4 cup fat-free, less-sodium chicken broth 1/4 cup low-sodium soy sauce 1 tablespoon cornstarch 1 tablespoon dry sherry 1/2 teaspoon ground ginger 2 cups hot cooked long-grain rice 1/4 cup sliced green onions Trim fat from pork; cut into 1-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pork
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4 loin chops -- cut 3/4" thick salt and pepper -- to taste 1 Cup pineapple chunks -- drain, reserve liquid 3/4 Cup Pineapple Syrup (Reserved) 1/4 Cup honey 2 Tablespoons wine vinegar 1 Tablespoon soy sauce 1/2 Teaspoon powdered ginger 2 green onions -- sliced 1 Green Pepper -- cut in thin strips Trim excess fat from chops; sprinkle with salt and pepper. Brown in large skillet Arrange chops in bottom of crockpot. Combine remaining ingredients except green onions and pepper strips; pour over chops. Cover and cook on LOW for 6 to 8 hours. Halfway through cooking add green
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