Pineapple Pork Stir-Fry

I love to make Chinese dishes at home. . . they require a bit of prep in cutting up veggies and meat, but once you start cooking, they come together in a flash.  The meat cuts much more easily if you partially freeze it first.


Pineapple Pork Stir-Fry

1 can pineapple chunks
3 Tbsp cornstarch, divided
1 Tbsp plus 1/2 cup cold water, divided
3/4 tsp garlic powder
1 pound pork tenderloin or boneless chop, cut against the grain, into thin strips
1/2 cup soy sauce
3 Tbsp brown sugar
1 tsp grated ginger root
sprinkle of red pepper (or more if you like it spicy)
4 cups fresh broccoli florets *(I didn't have enough, so I added mushrooms--yummy too)
1 cup fresh baby carrots, cut in half
1 small onion, cut into wedges

Hot cooked rice

Drain pineapple, reserving 1/4 cup juice; set aside.
In small bowl, combine 2 Tbsp cornstarch, 1 Tbsp water, garlic powder, and 1 Tbsp of the reserved pineapple juice.  Pour into resealable bag and add pork strips.  Turn to coat.

In measuring cup, combine remaining pineapple juice with 1 Tbsp cornstarch, 1/2 cup cold water, soy sauce, brown sugar, ginger, and red pepper.  Stir until smooth.  Set aside.

In a large skillet over medium high heat, stir-fry pork in oil.  When mostly cooked through, remove to bowl and keep warm.  Stir fry veggies in oil until starting to soften.  Stir cornstarch mixture and add to the pan.  Bring to boil and stir until thickened.  Add pork and cook 1 minute.  Add pineapple and heat through.  Serve over hot rice.

Brown rice
I have never been able to cook brown rice well, until I tried a new method.  Voila!  You have to cook it like pasta.  Heat a bunch of water in a pot, and pour in a cup or two of rice and a little salt.  Stir.  Boil for 30 minutes.  Drain in a colander and then return the rice to the cook pot.  Cover and let it rest for 10 minutes.  Tender, non-mushy brown rice.  That was easy!