Hot & Spicy Pineapple Pork
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
new mexico chile
with seeds |
* |
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | tablespoons |
ginger
fresh, minced |
|
| 1 | clove |
garlic
minced |
|
| 1 | pound |
pork
thinly sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
chicken broth
|
|
| 1 ¼ | cups |
apple cider vinegar
|
|
| 3 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | each |
celery stalks
thinly sliced |
|
| 1 ¼ | cups |
pineapple
diced |
*
|
| ½ | cup |
cashew nuts
chopped or whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
new mexico chile
with seeds |
* |
| 3E+1 | ml |
soy sauce, tamari
|
|
| 23 | ml |
ginger
fresh, minced |
|
| 1 | clove |
garlic
minced |
|
| 453.6 | g |
pork
thinly sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
chicken broth
|
|
| 296 | ml |
apple cider vinegar
|
|
| 45 | ml |
brown sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 2 | each |
celery stalks
thinly sliced |
|
| 296 | ml |
pineapple
diced |
*
|
| 118 | ml |
cashew nuts
chopped or whole |
*
|
Directions
Combine the soy sauce, ginger and garlic.
Marinate the pork in the mixture for an hour.
Heat the oil in a wok or skillet, add the pork and stir-fry until browned.
Remove and drain.
Combine the broth, vinegar, brown sugar, cornstarch and chile.
Add to the wok and cook, stirring constantly, until thickened and translucent.
Add the celery and pineapple.
Bring to a boil, reduce the heat and simmer for five minutes.
Add the meat and cashews and heat through.
