Wonderful and tangy! Better and easier than your Local Chinese Take-out. The Sauce may be used for Pork, Chicken, or Shrimp. The recipe below features Pork.Difficulty: Easy
Cuisine American, Chinese, Oriental
Keyword Chicken, Pork, Seafood
Method Stove Top
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Equipment
Large Skillet
INGREDIENTS
4Boneless Pork Chops - Thin
1Chicken Bouillon Cube
1can Pineapple Chunks - 20 ½ oz. (Reserve Liquid)
1cupWater
1Green Bell Pepper - cut into chunks
1Medium Onion - sliced
¼cupBrown Sugar
¾tsp.Salt
¼tsp.Freshly Ground Black Pepper
¼tsp.Ground Ginger
2Tbsp.Corn Starch
1Tbsp.Soy Sauce
¼cupWhite Vinegar
INSTRUCTIONS
Drain pineapple, reserving juice; set aside.
In a small bowl, combine the cornstarch, brown sugar, ginger, salt, and pepper. Stir in the water, vinegar, soy sauce, and reserved juice until smooth and free of any lumps.
Slice Pork into strips. In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender.
Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Peppers should be warm but still firm. Serve over rice.
Notes
Shared by Sandi Zets - January 27, 2022Chicken or Shrimp may be substituted for the Pork.Add Semese Seeds as a garnish, if desired.