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Pork and Pineapple Stir-Fry Recipe

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This recipe for Pork and Pineapple Stir-Fry is from Nelson/Indahl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ cups uncooked instant rice
1¾ cups water
4 T packed brown sugar
1½ t cornstarch
½ t ground ginger
¼ t crushed red pepper flakes(opt)
3 T soy sauce
1 can(20 oz) pineapple chunks, drained save 2 T
1 lb boneless lean pork, cut into thin bite-size strips
1 bag (16 oz) coleslaw mix
Directions:
Directions:
Cook rice in 1¼ cups of water as directed on package. In small bowl, mix 3 T brown sugar, cornstarch, ginger, pepper flakes, ½ cup water, soy sauce and reserved 2 T pineapple liquid: set aside.
Heat nonstick skillet over med-high heat. Add drained pineapple chunks, sprinkle with remaining 1 T brown sugar. Cook 5 minutes, turning chunks occasionally. Remove pineapple: set aside. In same pan, cook pork for couple minutes. Add coleslaw mix: cook and stir for 3-6 minutes or until pork is done and cabbage is tender. Stir pineapple and cornstarch mixture with pork, cook a couple more minutes until sauce is slightly thickened. Serve over rice.
Personal Notes:
Personal Notes:
Very good with leftover pork chops.

 

 

 

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