Source: One Dish Meals
Yet another recipe from the lovely One Dish Meals Cookbook. There certainly are some good recipes in that book. H and I have found that we love stir-frys, and really enjoy when pineapple is included. So when I saw this recipe I added it to the weekly menu.
- 1 1/2 cups uncooked instant rice
- 1 1/2 cups water
- 4 T brown sugar (doubled)
- 1 1/2 tsp cornstarch (doubled)
- 1/2 tsp ginger (doubled)
- 1/4 tsp crushed red pepper flakes (doubled)
- 1/2 cup water (doubled)
- 3 T soy sauce (doubled)
- 1 20 oz. can pineapple chunks, drained, reserving 2 T liquid (doubled liquid, and added 8 oz. can of pineapple)
- 3/4 lb. boneless lean pork, trimmed of fat, cut into think bite-sized strips (had nearly 2 lbs of meat)
- 1 16oz pkg coleslaw blend (accidentally bought 8oz. bag)
- Cook rice in 1 1/2 cups water as directed on package, omitting margarine and salt.
- In a small bowl, combine 3 T brown sugar, cornstarch, ginger, red pepper flakes, 1/2 cup water, soy sauce and pineapple liquid. Mix well.
- Spray 12-inch nonstick skillet with nonstick spray. Heat over medium-high heat until hot. Add drained pineapple chunks; sprinkle with remaining 1 T brown sugar.
- Cook 5 minutes, turning chunks occasionally.
- Remove skillet from heat, and remove pineapple from skillet. Set aside.
- Spray skillet again with cooking spray. Add pork and cook over medium-high heat for 2 minutes.
- Add coleslaw blend. Cook and stir 3 to 6 minutes until pork is no longer pink and cabbage is tender.
- Add pineapple and cornstarch mixture to skillet. Cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened.
- Serve over rice.
Next Time- Definitely wish I had bought the correct size bag of coleslaw blend. Otherwise this dish really lived up to the title "hot" pork. That really was the only dominate flavor, that my tongue was on fire. So perhaps between cutting down a bit on the red pepper flakes and having a better portion of coleslaw this recipe will be better. Loved that there was plenty of sauce.