Pork Stir Fry with Pineapple and Crisp Vegetables
Make tender pork stir fry with crisp vegetables, pineapple, and a glossy sweet-savory sauce for an easy one-pan dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 12 ounces boneless pork chops or pork tenderloin cut into ½-inch strips
- 1 tablespoon cornstarch for coating pork
- 2 tablespoons vegetable oil divided
- 4 cups mixed vegetables fresh or frozen
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- ⅔ cup pineapple chunks reserve juice
- ⅓ cup water
- ⅓ cup pineapple juice or orange juice
- ¼ cup less sodium soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha optional
- 1 teaspoon toasted sesame oil
Instructions
Instructions
- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate for 15 minutes (while you prepare the remaining ingredients).
- To make the sauce in a small bowl, whisk together water, pineapple juice, soy sauce, brown sugar, sriracha, and sesame oil.
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned (it does not need to be cooked all the way through). Remove from pan and set aside.
- Add remaining oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3 to 4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
- Add the stir fry sauce and bring to a simmer.
- Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach the desired consistency.
- Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
- Serve with rice or noodles.