12 ounces pork loin chops or pork tenderloin cut into ½" strips
1 tablespoon cornstarch
2 tablespoons vegetable oil divided
4 cups mixed vegetables
4 cloves garlic minced
1 teaspoon ginger minced
⅔ cup canned pineapple chunks in juice *reserve juice for sauce
⅓ cup water
⅓ cup pineapple juice from pineapple chunks above or orange juice
¼ cup low sodium soy sauce
2 tablespoons brown sugar
½ teaspoon sriracha optional
1 teaspoon sesame oil
1 tablespoon cornstarch for slurry
- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- Combine all sauce ingredients except cornstarch and set aside.
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
- Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
- Add the stir fry sauce and bring to a simmer.
- Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
- Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
- Serve with rice or noodles.
Prep all ingredients before beginning, stirfry comes together quickly.
Pork can be served at 145°F, a little bit of pink is ok and keeps the pork tender and juicy.
Sesame oil adds great flavor to this recipe, ensure you're using toasted sesame oil.