Pineapple and Pork Stir Fry

June 12, 2008 by Jill
Filed under Dinner, Simple Recipes

This dinner is so quick to cook up, I can't believe I don't make it more often.

Naturally, my kids go for the pork, pineapple and rice and completely steer clear of the onions, mushrooms and red bell pepper. Oh well, it's all good to the grown ups and everyone is happy to have something different for dinner.

Waaaay back in 1983ish, I asked for a wok so I could learn to cook Chinese food. Back then, EVERY BODY ate 'Chinese' food.

I vividly remember the frantic pace of bringing that first meal together. It was sweet and sour pork. I didn't have a clue that I was suppose to prep and chop ALL the ingredients FIRST, before putting one piece in that hot wok. I just thought each item would need 5 to 10 minutes to cook and I could just chop between ingredients....what a fool I was.

HERE'S ALL IT TAKES

1 cup parboiled rice, cooked as directed on the package and kept warm on the side

1 pound of boneless pork chops, cut into 1.5 inch pieces
1/2 cup flour (1/2 white, 1/2 whole wheat, good but optional)
2 tablespoons cornstarch
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 to 1/2 cup oil for frying, enough to cover the bottom of a large fry pan

1 pound can of chunk pineapple
1 medium onion, cut into bite size pieces
1 small red bell pepper, cut into bite size pieces
8 to 10 white mushrooms, quartered
salt and fresh ground pepper
2 teaspoons cornstarch
fresh ground red pepper flakes (great for the grown ups, but optional)

chopping all the ingredients the same size and having them ready to cook is KEY to this meal.

Open canned pineapple, drain pineapple into colander, catching and reserving all the pineapple juice.

Chop all the vegetables and set aside.

Heat oil in fry pan on medium-high heat. Mix flour, cornstarch, salt and pepper onto a paper plate or a one gallon storage bag. Dredge or coat pork pieces in dry mix, shake off the excess flour before cooking in oil. Cook pork 4 to 6 minutes, turning meat every 1 to 2 minutes for even cooking. Remove and drain on a paper plate covered with a paper towel.

Try not to crowd the meat in the pan. You will most likely have two batches of pork pieces to cook for a medium size fry pan.

With all the meat cooked and set aside, discard all but 2 tablespoons of the oil. Sifting the oil through a fine mesh strainer helps remove the cooked flour bits. Carefully, swipe the pan with a paper towel to prepare it for the vegetable stir fry. Add back the 2 tablespoons of oil and return to a medium heat.

Stir fry veggies with a pinch of salt and pepper, for 5 minutes or so, until onion starts to soften but not so long that it's translucent. Toss in the drained pineapple to heat it up.

Microwave the pineapple juice for 40 seconds or so, to get it really warm. Stir in 2 teaspoon of cornstarch, until it's smooth. This makes the glaze for the whole dish. Pour cornstarch mixture over vegetables and cook for 1 to 2 minutes until it thickens. Add back cooked pork and toss together. Remove from heat.