Monday, June 30, 2008

Fruit 'N' Pork Stir-Fry

From my recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens. I like its sweet taste. Hubby likes it too... Recipe below.

Fresh gingerroot, a staple in Chinese kitchens, is available in most supermarkets. But if you can't find it, just substitute 1/4 tsp ground ginger for the gingerroot in this sauce. I didn't have mandarin and almonds intead I had pecans.
1 lb lean boneless pork
1 8-ounce can pineapple chunks (juice pack)
1/2 tsp finely shredded orange peel
1/3 cup orange juice
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp cooking oil
1 tsp grated gingerroot
1 medium apple, cored and coarsely chopped (1 cup)
1 11-ounce can mandarin orange sections, drained
1/4 cup sliced almonds, toasted
2 2/3 cups hot cooked couscous or 3 cups hot cooked rice

*Trim fat from pork. Partially freeze pork. Thinly slice across the grain into bite-size strips. Drain Pineapple, reserving juice. If necessary, add enough water to the juice to make 1/3 cup liquid. For sauce, stir together the reserved pineapple juice, orange peel and juice, soy sauce, and cornstarch. Set Aside.

*Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry gingerroot in hot oil for 15 seconds. Add half of the pork to the hot wok. Stir-fry for 2 to 3 minutes or till no pink remains. Remove. Repeat with the remaining pork. Return all pork to the wok. Push pork from the center. Stir sauce. Add sauce to the center. Cook and stir till thickened and bubbly. Add pineapple and apple. Stir all ingredients to coat with sauce. Cover; cook for 2 minutes. Stir in mandarin oranges. Sprinkle almonds atop. Serve over couscous or rice. Serves 4.

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