Ingredients
1 can (20 ounces) pineapple chunks in natural juices, liquid drained and reserved1/2 cup water1 tablespoon cornstarch3 tablespoons soy sauce1 teaspoon vinegar1/4 teaspoon crushed red pepper flakes2 tablespoons vegetable oil1 pound boneless pork loin, cut into thin strips2 garlic cloves, minced1 teaspoon ground ginger2 medium carrots, sliced thin1 medium onion, cut into wedges1 green or sweet red pepper, sliced thin2 cups snow peas, trimmed
Preparation
Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside.
In a skillet or wok, heat oil on high. Stir-fry pork until it is no longer pink. Add garlic and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add pepper, snow peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve immediately.
