Ginger Soy Pork and Pineapple Stir Fry

• 1 lb pork tenderloin, thinly sliced
• 1 cup pineapple chunks
• 1 red bell pepper, sliced
• 1/2 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 1/4 cup green onions, chopped

Steps

1. 1 Slice the pork into thin strips and set aside.
2. 2 In a bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and garlic.
3. 3 Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat.
4. 4 Add pork to the skillet and cook until just browned, about 3 minutes.
5. 5 Remove pork and set aside. In the same skillet, add pineapple and bell pepper, sauté for 3 minutes.
6. 6 Whisk cornstarch with water and add to the skillet with the soy sauce mixture.
7. 7 Return pork to the skillet and toss to coat.
8. 8 Simmer for 2 more minutes until sauce thickens.
9. 9 Garnish with chopped green onions before serving.

Equipment

• Large skillet or wok
• Cutting board
• Chef's knife
• Whisk
• Spatula

Variations

• Add snap peas for extra crunch.
• Substitute chicken for pork.

Substitutions

• Use coconut aminos for a soy sauce alternative.
• Replace pineapple with mango for a different tropical twist.

Pairings

• Spring rolls
• Chilled cucumber salad

Nutrition

Tips

• For extra flavor, marinate the pork in half the sauce mixture for 30 minutes before cooking.
• Serve with steamed rice or quinoa for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Steamed jasmine rice
• Crispy egg rolls on the side

FAQ