Pork & Pineapple Stirfry (serves 4)
1-2 T oil
3/4 lb of pork loin, cubed
1 sm. yellow onion, sliced
1 sm. green bell pepper, chopped
1 c sliced mushrooms
zest of 1 large lime
juice of 1 large lime (~ 1/4 c)
1 t fish sauce
1 garlic clove, diced
1/4 t crushed red pepper flakes
1/2 t salt
1 t honey
1 1/2c fresh pineapple chunks
- Heat heavy pan over high/ medium-high heat. Add about half the oil and the onions, peppers, and mushrooms. Cook til the onions soften (the peppers will be still a little crisp). Remove from pan and reserve.
- Add a bit more oil, if needed, and add pork. Cook til done.
- My pork let off a lot of liquid. I let that sit on the heat for a moment to cook down a bit. Then I add the sauce ingredients (everything else except the pineapple). When the garlic starts to become fragrant, add in the vegetables, pork, and pineapple chunks. Heat through.