An easy to prepare weeknight meal, this recipe can be made in one skillet making clean up a breeze. Ontario pork combined with fresh, crisp vegetables and a touch of pineapple creates a colourful meal that is best served over your favourite rice or noodles.
1-1/2 lbs (750 g) 1-inch (2.5 cm) cubed Ontario pork*
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cracked black pepper
1 tbsp (15 mL) vegetable oil
6 cloves garlic, minced
1 tbsp (15 mL) minced fresh gingerroot
8 green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated
2 tbsp (30 mL) rice vinegar
1/4 cup (50 mL) hoisin sauce
1/2 cup (125 mL) chicken broth
1 cup (250 mL) sugar snap peas
1 cup (250 mL0 red bell pepper chunks
1 cup (250 mL) pineapple chunks
1 cup toasted cashews (optional) 250 mL
1/4 cup steamed jasmine rice 50 mL
In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
In large non-stick skillet, heat oil over medium high heat; brown pork, tossing often, about 3 minutes. Add garlic, ginger and the white parts of the green onion; cook one minute. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
In same skillet, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes. Return pork mixture to pan and add remaining green onions. Cook one minute until sauce thickens slightly. Sprinkle with cashews (if desired).
Serve over steamed jasmine rice.
Makes 6 servings.
Tips: *When buying a cut of pork for this dish, you can purchase whatever is on sale. We recommend boneless chops.
*Marinate pork in gingerroot and garlic a few hours in advance to achieve deeper flavours.
Per Serving: Per serving: about 250 cal, 19 g pro, 12 g total fat (4 g sat fat), 16 g carb, 1 g fibre, 60 mg chol, 660 mg sodium. %RDI: iron 10%, calcium 4%, vit A 30%, vit C 110%
Source: Homegrown Ontario