pineapple n poblano pork stir-fry

take-out n delivery is
all ways nice

BUT

when ya can make it
yourself . . .

FUN n DELICIOUS

1 can (8 ounces) unsweetened pineapple tidbits, undrained
3 tbsp cornstarch, divided
1 tbsp plus 1/2 cup cold water, divided
3/4 tsp garlic powder
1 pork tenderloin (about 1 pound), cut into thin strips
1/2 cup soy sauce
3 tbsp brown sugar
1/2 tsp ground ginger
1/4 tsp cayenne pepper
2 tbsp canola oil, divided
4 cups fresh broccoli florets
1 cup fresh baby carrots, cut in half lengthwise
1 small red onion, cut into wedges
1/2 of a poblano pepper, cut into thin strips
1 lb package of rice noodles


drain them pineapple tidbits, reserving 1/4 cup juice n set aside.

in a small bowl, combine 2 tbsp of cornstarch n 1 tbsp of water n the garlic powder n 1 tbsp of the
pour all this into a large resealable bag n add the pork strips.
seal the bag shut n turn to coat.

in a small bowl, combine the soy sauce n brown sugar n ginger n cayenne n remaining water n cornstarch n reserved pineapple juice until smooth n set aside.

in a large skillet or wok over medium-high heat, stir-fry them pork strips in 1 tablespoon of oil untils it is no longer pink.
remove that pork from the skillet n keeps warm.

stir-fry the broccoli n carrots n onion n reserved pineapple juice.poblano pepper in the remaining oil until tender.
stir cornstarch mixture n add to the skillet.
brings to a boil.
cook n stir for 2 minutes or until thickened.
adds the pork and pineapple n heats through.

cooks them rice noodles according to the package instructions.

n serves up a nice heapin pile of them there rice noodles with a scoop of that pork stir-fry on top.
DELICIOUS!!!


additional additions:
water chestnuts
bamboo shoots
baby corns
mushrooms
green peas


by-the-by, this recipe is jest as good when using chicken or turkey or beef. jest sayin . . .