Here’s a healthy option for a Hawaiian Pork Stir Fry, The cornstarch helps to thicken the sauce a bit, but if you don’t have it you can use flour, you just won’t have the shiny-ness in the sauce that cornstarch gives. If you don’t have flour then just the wine down to about 1/4 to keep it from being a runny sauce. The recipe will also work with chicken, beef or tofu if you want to use this recipe more than once.
- 1 lb Pork Tenderloin
- 1 T Olive Oil
- 1 Red Pepper, cut in strips
- 1 Green Pepper, cut in strips
- 1 White Onion, cut into strips
- 1/2 Can Pineapple Chunks
- 1/2 Cup White Wine
- 1/4 Cup Pineapple Juice
- 1 Tbsp Brown Sugar
- 1 Tbsp Cornstarch
- 1 tsp ground Ginger
- 1 tbsp chopped Fresh Cilantro
- 1/2 small can of sliced Watercress
- Salt and White Pepper to taste
- Slice tenderloin into bite size pieces, no bigger than the Onions and Peppers. Sauté in oil 3-4 minutes until done and remove from wok or skillet.
- Over High heat, Sauté Red and Green Peppers along with the Onion in 1 Tbsp oil until they are crisp but tender.
- Reduce heat; add in rest of ingredients. Cook until sauce begins to reduce just a bit, then add Pork back into wok and toss to coat, Serve over rice or noodles.