Ingredients
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12 ounces boneless pork loin, trimmed of all visible fat
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1 (8 ounce) can pineapple chunks in juice
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2 tablespoons Worcestershire sauce
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1 tablespoon cornstarch
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1/2 teaspoon salt, to taste
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1/4 teaspoon fresh ground black pepper, to taste
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1 tablespoon canola oil or 1 tablespoon peanut oil, divided
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2 cups broccoli florets
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1 medium onion, cut vertically into 1/2-inch slices
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8 ears canned baby corn
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1 teaspoon minced fresh ginger
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1 garlic clove, chopped
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1 medium carrot, thinly sliced
Instructions
- Freeze pork until firm, about 20 minutes. Cut pork into 1/4-inch by 2- or 3-inch strips. Set aside.
- Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.
- In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.
- Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir pineapple juice mixture. Add to wok with meat mixture. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.
- NUTRITION INFO.
- Calories: 202
- Fat: 6 g
- Carbohydrates: 20 g
- Protein: 18 g.