But now to the recipe. This was a great recipe (4/5). The coleslaw mix really added something different to stir fry. It was sweet, but definitely not too sweet. The flavors mixed super well, and everything just ended up fantastic.
Pork and Pineapple Stir-Fry-adapted from Pillsbury Fast & Healthy Cookbook
Total Time: 20 Minutes
- 1 1/4 cups uncooked instant rice
- 1 3/4 cups water
- 4 tablespoons brown sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons soy sauce
- 1 can (20 ounces) pineapple chunks, drained, 2 tablespoons liquid reserved
- 3/4 boneless lean pork, cut into thin bite-size strips
- 1 bag (16 ounces) coleslaw mix (shredded cabbage and carrots)
Cook rice in 1 1/4 cups of the water as directed on package.
Meanwhile, in a small bowl, mix 3 tablespoons of the brown sugar, cornstarch, ginger, pepper flakes, remaining 1/2 cup of water, soy sauce and reserved 2 tablespoons of pineapple liquid; set aside.
Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.
Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in center and cabbage is tender.
Stir pineapple and cornstarch mixture into pork mixture; cook and stir about 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.