| |
| |
| 1/2 cup |
|
rice wine vinegar |
|
| 1 Tbs |
|
sugar |
|
| 2 Tbs |
|
soy sauce |
|
| 1 tsp |
|
cornstarch |
|
| 1/4 cup |
|
cornstarch |
|
| 3/4 lb |
|
pork tenderloin, cut into 1" cubes |
|
| 2 tsp |
|
sesame oil |
|
| 1 |
|
medium green pepper, cut into 1" cubes |
|
| 1 cup |
|
canned pineapple chunks, drained |
|
| 1 |
|
medium tomato, cut into eights |
|
| 2 |
|
small onions, cut into thin wedges |
|
|
|
| |
| 1 |
Mix vinegar, sugar, soy sauce, and 1/2 teaspoon cornstarch together and set aside. |
| 2 |
Place 1/4 cup cornstarch in a bowl, add pork cubes and toss to coat. |
| 3 |
Heat oil in wok or skillet. Add pork and stir-fry 3 minutes. Add green pepper and onion and toss for 2 minutes. Add pineapple, tomato, and sauce and stir-fry 2 minutes. |
|
| |
| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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