Ingredients::: 3 tablespoons vegetable oil 1 pound thin-cut boneless pork , sliced (or cut ot bone and slice thin.) 1 large onion, thinly sliced 3 large carrots, peeled, sliced 3 medium zucchini (about 1-1/2 pounds), sliced 2 large sweet green peppers , seeded, cored, sliced 1 teaspoon salt 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved 1 can (6 ounces) pineapple juice 1/3 cup ketchup 3 tablespoons distilled white vinegar 3 tablespoons reduced-sodium soy sauce 3 tablespoons packed light-brown sugar 2 tablespoons cornstarch 1/2 teaspoon hot-pepper sauce 1 1/2 cups white rice, cooked following package directions Directions::: In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add pork; saute until cooked through and lightly browned, about 5 minutes. Remove pork to a plate. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and carrot; saute until slightly softened, about 5 minutes. Add zucchini, green pepper and salt; cook, covered, stirring occasionally, until pepper is softened, about 8 minutes. In small bowl, stir together the reserved pineapple juice, canned pineapple juice, ketchup, vinegar, soy sauce, brown sugar, cornstarch and hot sauce. Stir into the skillet. Then stir in pineapple chunks and reserved meat. Bring to simmering; cook until thickened, about 3 minutes. Serve pork over cooked white rice. Makes 6 servings.
Posted on: Sun, 09 Nov 2014 13:36:19 +0000
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