Note: Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos.
2-3lbs of boneless pork cut into strips (see note)
2 bell peppers (any color or mix)
1 (22oz) can pineapple chunks in juice
1 Tbs cornstarch
2 Tbs water
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
salt and black pepper to taste
1/4 cup soy sauce
1/4 cup ketchup
1 Tbs Shao Hsing Wine or Sherry ( you can omit this if you do not have either)
2 Tbs apple cider vinegar
1/2 cup of the pineapple juice from a can of pineapple chunks (set chunks aside)
1-2Tbs of brown sugar
1 Tbs of Chili Sambal or Dry red chili flakes to taste
Mix all the ingredients together and set aside until later.
Cut pork . To get thin strips, freeze pork for 30-45 minutes to harden slightly so it cuts easily.
Also grate 2 more Tbs of grated ginger and 1 Tbs of grated garlic and set aside until later
Note: You can substitute chicken, frozen cooked meatballs (store bought or homemade) for the pork.
In a large wok or pan, heat 2-3Tbs of canola oil on high heat. Once the oil is heated, add the pork and fry about 2-3 minutes. Next add the grated garlic and ginger from earlier and black pepper to the pork and fry about 2-3 minutes.
Finally add the chunks of pineapple into pan and mix well with stir fry. Serves 6-8 people. Serve with Rice. Enjoy.
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