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Categories:
pork loin cornstarch soy sauce pineapple white vinegar tomato sauce sugar vegetable oil vegetables steamed jasmine rice scallions
Viewed: 52 - Published at: 7 years agoIngredients
- 6 oz pork loin, thinly sliced
- 3 tsp cornstarch
- 1 tsp light soy sauce
- 1 x 8 oz can pineapple pieces in natural juice
- 1/4 cup white vinegar
- 1 tbsp tomato sauce
- 1/2 tbsp sugar
- 1 tbsp vegetable oil
- 8.75 oz frozen mixed Asian vegetables
- None None Steamed jasmine rice, to serve
- 2 None scallions, sliced, to serve
Method
- Combine pork, 1 tsp cornstarch and soy sauce in a small bowl. Mix well. Cover with plastic wrap and chill for 10 mins.
- Drain pineapple, reserving 1/2 cup juice. To make sauce, combine 2 tsp cornstarch, vinegar, tomato sauce, sugar and reserved pineapple juice in a medium bowl and stir until smooth.
- Heat a wok over high heat. Add oil; swirl to coat base and sides. Stir-fry pork for 1-2 mins or until seared. Add pineapple and frozen vegetables; toss to combine.
- Add sauce. Bring to a boil; reduce heat and simmer, uncovered, for 1 min or until sauce is thickened and vegetables are just cooked. Spoon rice into bowls. Top with pork mixture and sprinkle with onion. Serve immediately.
