Ingredients
- 1-1/2 lbs (750 g) pork, cut into 1-inch (2.5 cm) cubes
- 1 Tbsp (15 mL) cornstarch
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) cracked black pepper
- 1 Tbsp (15 mL) vegetable oil
- 6 cloves garlic, minced
- 1 Tbsp (15 mL) minced fresh gingerroot
- 8 green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated
- 2 Tbsp (30 mL) rice vinegar
- 1/4 cup (50 mL) hoisin sauce
- 1/2 cup (125 mL) chicken broth
- 1 cup (250 mL) sugar snap peas
- 1 cup (250 mL) red bell pepper chunks
- 1 cup (250 mL) pineapple chunks
- 1 cup (250 mL) toasted cashews (optional)
Directions
In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
In large non-stick skillet, heat oil over medium high heat; brown pork, tossing often, about 3 minutes. Add garlic, ginger and the white parts of the green onion; cook one minute. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
In same skillet, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes.
Return pork mixture to pan and add remaining green onions.
Cook one minute until sauce thickens slightly. Sprinkle with cashews (if desired).
Serve over steamed jasmine rice.
Tips:
*When selecting a cut of pork for this dish, you use whatever is your preference. We recommend boneless chops.
*Marinate pork in gingerroot and garlic a few hours in advance to achieve deeper flavours.
Yield: Serves 6
Cooking Time: 10 min
Prep Time: 15 minutes
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Recipe and photo compliments of Pork Marketing Canada
