Ingredients
1 can (8 ounces) pineapple chunks1 tablespoon cornstarch2 tablespoons reduced-sodium soy sauce1 teaspoon brown sugar1/8 to 1/4 teaspoon crushed red pepper flakes1/2 pound pork tenderloin, cut into 2-inch strips2 teaspoons canola oil1/2 cup green pepper strips1/2 cup sweet red pepper stripsHot cooked rice, optional
Preparation
Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside.
In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender.
Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
