Pineapple Pork Stir-Fry

Name: Pineapple Pork Stir-Fry
Ingredients: 1 can (8 ounces) unsweetened pineapple chunks, undrained; 3 tablespoons cornstarch, divided; 1 tablespoon plus 1/2 cup cold water, divided; 3/4 teaspoon garlic powder; 1 pork tenderloin (1 pound), cut into thin strips; 1/2 cup soy sauce; 3 tablespoons brown sugar; 1/2 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 2 tablespoons canola oil, divided; 4 cups fresh broccoli florets; 1 cup fresh baby carrots, cut in half lengthwise; 1 small onion, cut into wedges; Hot cooked rice

14 ingredients

4 steps

Ingredients

1 can (8 ounces) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch, divided
1 tablespoon plus 1/2 cup cold water, divided
3/4 teaspoon garlic powder
1 pork tenderloin (1 pound), cut into thin strips
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons canola oil, divided
4 cups fresh broccoli florets
1 cup fresh baby carrots, cut in half lengthwise
1 small onion, cut into wedges
Hot cooked rice

Directions

1

Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into a large resealable bag; add pork. Seal bag and turn to coat.
2

In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
3

In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
4

Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.