Ingredients
1 can (20 ounces) unsweetened pineapple tidbits2 tablespoons cornstarch2 tablespoons brown sugar1/4 cup soy sauce2 tablespoons rice vinegar1 teaspoon ground ginger2 garlic cloves, minced1 small onion, sliced1 large sweet red pepper, julienned3 tablespoons canola oil, divided1-1/2 pounds boneless pork loin chops, cut into thin strips1-1/2 cups shredded carrotsHot cooked rice, optional
Preparation
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, brown sugar, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside.
In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots, onion mixture and reserved pineapple; heat through. Serve with rice if desired.
