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SOUTH SEAS STIR-FRY




Source of Recipe


the web


List of Ingredients




11/2 Tbsps. vegetable oil, divided
1 pound lean pork, cubed
1 stalk celery, thinly sliced
1/2 medium onion, about one-half cup chopped
1 small green or red bell pepper, cored, seeded and chopped
8-oz. can crushed pineapple, juice reserved
1 Tbsp. grated fresh ginger
1/4 tsp. crushed red pepper flakes, optional
2 Tbsps. light soy sauce
2 tsps. cornstarch
1/2 cup water
4 cups cooked long grain white rice

Recipe



Prepare all ingredients as listed. Set all aside on a platter. In separate bowl make sauce. Whisk together the reserved pineapple juice, soy sauce, cornstarch and water; set aside. Heat wok or large, nonstick skillet. Add 1 tablespoon of the vegetable oil and heat until rippling. Add pork and stir-fry about two minutes or until no longer pink. Do not overcook. Remove from pan and set aside. Add remaining 1/2 tablespoon oil to pan with the celery, onion and bell pepper. Stir-fry about two minutes, or until onion has softened. Do not let vegetables brown. Add crushed pineapple, grated ginger and crushed hot pepper flakes, if desired. Stir the sauce ingredients and add to the pan. Cook until bubbly and slightly thickened. Serve immediately over hot cooked rice. Preparation time: 20 minutes. Cooking time: 10 minutes.

Serves 4.