Ingredients
-
1 lb pork tenderloin, trimmed of all visible fat, cut into 1/2-inch cubes
-
2 tablespoons cornstarch
-
1/3 cup water
-
1/4 cup rice vinegar
-
1/4 cup sugar
-
3 tablespoons ketchup
-
2 tablespoons reduced sodium soy sauce
-
1 tablespoon canola oil
-
1 tablespoon minced peeled fresh ginger
-
2 garlic cloves, minced
-
1 (8 ounce) can pineapple chunks in juice, drained
-
1 green bell pepper, seeded and cut into 1/2-inch pieces
Instructions
- Combine the pork with 1 tablespoon of the cornstarch in a medium bowl; toss well to soat and set aside. Combine the remaining 1 tablespoon cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
- Heat a nonstick wok or a large, deep skillet ower medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is cooked just through, 1-2 minutes.