Post by marlaoh on May 19, 2003 6:14:18 GMT -6
Pork and Pineapple Stir-Fry
3/4 pound lean boneless pork or turkey breast steaks
1 20-ounce can pineapple chunks (juice pack)
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon ground cumin
Nonstick spray coating
4 green onions, bias-sliced into 1-inch pieces (1/2 cup)
2 cups bean sprouts
1 cup cherry tomatoes, halved
4 cup shredded romaine
1. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. Drain pineapple, reserving 3/4 cup of juice. Set aside.
2. For sauce, stir together reserved pineapple juice, cornstarch, Worcestershire sauce, bouillon granules, and cumin. Set aside.
3. Spray a wok or large skillet with nonstick spray coating. Preheat over medium-high heat. Add green onions and stir-fry for 1-1/2 minutes. Add bean sprouts and stir-fry 1 minute or until vegetables are crisp-tender. Remove from wok.
4. Add pork to wok and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
5. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
6. Return vegetables to wok. Add tomatoes and pineapple. Stir everything together to coat with sauce. Cook and stir for 1 minute or until heated through. Serve over shredded romaine. Makes 4 servings.
3/4 pound lean boneless pork or turkey breast steaks
1 20-ounce can pineapple chunks (juice pack)
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon ground cumin
Nonstick spray coating
4 green onions, bias-sliced into 1-inch pieces (1/2 cup)
2 cups bean sprouts
1 cup cherry tomatoes, halved
4 cup shredded romaine
1. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. Drain pineapple, reserving 3/4 cup of juice. Set aside.
2. For sauce, stir together reserved pineapple juice, cornstarch, Worcestershire sauce, bouillon granules, and cumin. Set aside.
3. Spray a wok or large skillet with nonstick spray coating. Preheat over medium-high heat. Add green onions and stir-fry for 1-1/2 minutes. Add bean sprouts and stir-fry 1 minute or until vegetables are crisp-tender. Remove from wok.
4. Add pork to wok and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
5. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
6. Return vegetables to wok. Add tomatoes and pineapple. Stir everything together to coat with sauce. Cook and stir for 1 minute or until heated through. Serve over shredded romaine. Makes 4 servings.