PORK 'N' PINEAPPLE STIR-FRY
I believe this recipe was taken from a very, very old copy of the Canadian version of Reader's Digest, and I think the lady who contributed it was a Canadian marathon runner. For a really spectacular presentation, cut a pineapple in half; use the pulp in this recipe and pile the stir-fry into the shell. An abolutely amazing recipe, I think, but judge for yourself. It is tasty and relatively simple and quick to prepare. (Note: I sometimes add about a cup of mushrooms, too - you can play with the veggie content. I also serve Soy sauce on the side.)
Provided by Gwen35
Categories Pork
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or margarine in a large, heavy skillet.
- Toss onions with garlic in butter over medium heat until just softened.
- Add pork and brown lightly two or three minutes per side. Remove meat and set aside.
- Toss peppers, pineapple, ginger, thyme, salt, pepper and chilies (if using) into the skillet and cook briefly.
- Sprinkle with flour and add milk, stirring well, bringing it just to the boil.
- Lower heat and cook, stirring for a few minutes until sauce is smooth and lightly thickened.
- Return pork to pan and heat through.
- Adjust seasonings.
- Great served with rice or noodles.
Nutrition Facts : Calories 607.9, Fat 28.7, SaturatedFat 14.4, Cholesterol 197.3, Sodium 1132.9, Carbohydrate 35.3, Fiber 3.4, Sugar 21.2, Protein 53
PORK 'N' PINEAPPLE STIR-FRY
A light sweet-and-sour sauce gently coats lean pork and mixed vegetables in this colorful stir-fry. Ginger and garlic give it zip, and pineapple adds a touch of the tropics. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm., Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 652mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
SWEET AND SOUR STIR-FRIED PORK WITH PINEAPPLE
Steps:
- Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.
ORANGE-PINEAPPLE PORK STIR FRY
Fruit and pork stir fry served over rice.
Provided by Heather
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk 3 tablespoons flour and 2 tablespoons water for sauce together in a 3-quart saucepan until well combined.
- Mix 1 1/2 cup water, brown sugar, rice vinegar, lemon juice, orange juice, garlic, and onion powder together in a bowl. Slowly add to the flour-water mixture in the saucepan while stirring. Bring to boil over medium-high heat. Continue to cook and stir until sauce has thickened, 3 to 5 minutes. Remove from the heat.
- Combine 1/4 cup flour, salt, and pepper for pork in a resealable plastic bag. Cut pork into bite-sized pieces; drop into the flour mixture and shake until well coated.
- Melt butter in a 5-quart skillet over medium heat. Add pork pieces and and cook until browned, 3 to 5 minutes. Add carrots and sauce and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Add pineapple and orange and simmer for 5 more minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 536.1 calories, Carbohydrate 94.8 g, Cholesterol 51.4 mg, Fat 10.4 g, Fiber 3 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 246 mg, Sugar 68.1 g
PORK AND PINEAPPLE STIR FRY
I'm not normally a fan of fruit's mixed in with my protein but have to admit I really like this recipe. This is fairly easy to make and tastes better than any restaurant for sure.
Provided by Shock55
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare rice according to package instructions and keep warm. Should give you about 4 cups prepared.
- Mix 2 tablespoons cornstarch with 2 tablespoons soy sauce and ginger and coat pork.
- Drain pineapple keeping a 1/2 cup of the juice and set pineapple aside.
- Combine the 1/2 cup of pineapple juice with 1 tablespoon cornstarch and 1/4 cup soy sauce and set aside.
- Heat oil and stir fry pork for 2 minutes. Add peas and pepper and stir fry another 2 minutes. Add sauce mixture and pineapple and cook on medium heat until it boils and thickens.
- Serve over rice.
PORK AND PINEAPPLE STIR-FRY
Make and share this Pork and Pineapple Stir-Fry recipe from Food.com.
Provided by selizhicks
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice in 1 ½ cups of the water as directed on package.
- Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, if desired, the remaining ½ cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.
- Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
- Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.
- Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in the center and cabbage is tender.
- Stir pineapple and cornstarch mixture into pork mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.
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