Recipes - Tried & True Hawaiin Pork Stir Fry


Mod Of The Month March 2012 - The Grand Theft
Trader Group
8 ounces pineapple chunks with juice, 1 tablespoon packed brown sugar, 2 teaspoons cornstarch, 1/4 cup chicken broth, 2 tablespoons lemon juice, 1 teaspoon lemon zest (I left the lemon zest out), 1 tablespoon soy sauce, 1 pound pork loin roast, cut into strips, 1 teaspoon olive oil, 1 cup sliced red bell pepper, 1/2 cup quartered and thinly sliced onion, 1/2 teaspoon minced garlic, 1 orange, peeled, sectioned, and sections cut in half

Drain the pineapple, reserving the juice; set the juice and pineapple aside. In a bowl, combine the brown sugar and cornstarch. Stir in the broth, lemon juice, lemon zest, soy sauce, and reserved pineapple juice until blended; set aside. In a nonstick skillet coated with cooking spray, stir fry the pork over high heat for 3 to 4 minutes, or until the meat is no longer pink; transfer to a plate and keep warm. Heat the oil in the same skillet and stir-fry the bell pepper, onion, and garlic for 3 to 4 minutes, or until crisp-tender. Stir the broth mixture and add to the vegetables. Bring to a boil and cook, stirring, for 2 minutes, until thickened. Return the pork to the pan, add the orange pieces and pineapple, and cook until heated through, 1 to 2 minutes. Serve over rice.

This is the recipe for the Soy Sauce Substitute:
2 T Sodium Free Beef Bouillon
2 t Red Wine Vinegar
1 t Molasses
1/8 t Ground Ginger
ds Black Pepper
ds Garlic Powder
3/4 c Water

In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.

I use home made broth in place of the bouillon and water.