Asian Week - Monday Night

Epicure's Pork and Pineapple Stir-fry

Ingredients

• 3 Tbsp (45 ml) cornstarch, divided
• 2 - 3 tsp (10 - 15 ml) Epicure's Asian Stir-fry Seasoning
• 1 lb (450 g) trimmed and diced pork
• 1 Tbsp (15 ml) vegetable oil
• 1 green bell pepper, cored and roughly chopped
• 1 — 14 oz (398 ml) can pineapple chunks, drained, juice reserved
• 1/2 cup (125 ml) Epicure's Chicken Bouillon, prepared

Instructions

1. Combine 2 Tbsp (30 ml) cornstarch with Asian Stir-fry Seasoning and coat pork.
2. Heat a Epicure's Eclipse® Coated Professional Frying Pan to medium-high; add oil and cook pork until no longer pink. Remove from pan with a slotted spoon.
3. Stir-fry green bell pepper 3–4 minutes; add pineapple and Chicken Bouillon. Meanwhile, whisk together remaining cornstarch and reserved pineapple juice.
4. Return pork to pan, add pineapple juice mixture and briskly stir. Bring to a simmer and cook until sauce thickens.

Per Serving : Calories 360, Fat 12 g (Saturated 3.5 g, Trans 0 g), Cholesterol 105 mg, Sodium 95 mg, Carbohydrate 23 g (Fibre 3 g, Sugars 14 g), Protein 39 g.

Tips: Preparation Tip: Use chicken or tofu instead of pork.

Serving Suggestion: Serve over warm rice or noodles.