Comments on: Pineapple and Pork Stir Fry

By: Jill

Jill — Sat, 23 Jan 2010 00:02:06 +0000

Kelly, you are a GENIUS!
I think to do such things for party planning. Never in my life would I think to do that for everyday cooking.

Do you cook most nights?

By: Kelly

Kelly — Fri, 22 Jan 2010 23:53:50 +0000

Jill,

Actually I did add about 1/2 of soy sauce to the pineapple juice, which I think made it a little less sweet, which I liked.

Yes, I do try and prep as much for dinner the night before. After we eat dinner, but before I do all the dishes, I try and prep as much as I can for the next night’s meal. Then I clean up and do all the dishes ONCE.

Love your website!

By: Jill

Jill — Fri, 22 Jan 2010 23:22:30 +0000

Yeaaaah!!! Hi Kelly!
You are very efficient. Do you try to prep most of your meals the night before?
I’m happy to hear your husband enjoyed the meal; sometimes they’re pickier than the kids. ;D
If you ever put your own spin to this recipe, don’t hesitate to share it with us here.

Thank you for sharing your success with us.

By: Kelly

Kelly — Fri, 22 Jan 2010 21:41:47 +0000

I made this last night and my husband was VERY impressed. I thought that the pineapple juice would make the sauce too sweet, but it wasn’t. It was also very quick. I cut up the meat and veggies and made the rice the night before so when I got home from work it only took me about 20 minutes to put together.

By: Deby Lunn

Deby Lunn — Fri, 06 Feb 2009 22:55:15 +0000

This is mine and my husband's favorite recipe! It is simple, fast and delicious. We love how the pork taste with the light batter, the red peppers with the sweet pineapple taste make this dish! We like to add cashews. If this is the only great recipe we got out of this site, it would be worth it, but we have collected so many great recipes off your site (a few that I have pending to make and can't wait to try)! Thanks Jill!
Deby Lunn, FL
Email Subscriber

By: Jill

Jill — Thu, 04 Sep 2008 20:24:53 +0000

Yep. I just looked this up from Shirley O. Corriher’s book, Cookwise.

Did you know cornstarch loses it ability to thicken over time?

Starches exposed to air over long periods of time combine with oxygen and lose some of their thickening ability.

When storing starches remember to keep them very dry in an airtight container. If you are using cornstarch that has been on the shelf for a couple of years, you may need to use more of it to thicken than the recipes indicates.

By: Deby

Deby — Thu, 04 Sep 2008 17:43:15 +0000

I don’t even know the purpose of corn starch. Is it a thickening agent?

By: Jill

Jill — Tue, 02 Sep 2008 16:32:22 +0000

Oh yeah, Deby, cashews would be good! I didn’t think of that.

I’m with you on the cornstarch. Take it or leave it. It’s not that much to fret over.

You know, I so RARELY use cornstarch. I don’t understand why they sell in it such large boxes.

Does anyone know if cornstarch goes stale?

By: Deby

Deby — Tue, 02 Sep 2008 16:23:08 +0000

We made this over the weekend. Delicous! We didn’t have corn starch and survived. We also thought adding cashews will be great!

By: Jill

Jill — Thu, 28 Aug 2008 13:24:52 +0000

Hi LT,

Well guess what, I don’t own a wok either. The wok I mentioned in this post has been lost with the passage of time.

I used my favorite non-stick fry pan to make this meal. That’s all anybody really needs; a descent sturdy non-stick fry pan.