Ingredients
FOR THE PORK AND PINEAPPLE STIR FRY
1 lb boneless pork loin, thinly sliced
1 tbsp cornstarch
1 small pineapple, cubed
4 baby bok choy, roughly chopped
1 red bell pepper, julienned
1 small purple cabbage, cored and sliced thin
1 yellow onion, thinly sliced
3 scallions, chopped
2 tbsp stir-fry or vegetable oil, divided
FOR THE GINGER GARLIC SOY SAUCE:
3 garlic cloves, minced
1 tbsp grated fresh ginger
1/3 cup soy sauce
1 tbsp seasoned rice wine vinegar
1 tbsp cornstarch
GARNISH
1 tbsp sesame seeds (optional)
1 red chili, sliced into thin rings (optional)
Directions
1
PREP THE PORK
2
Pat the pork dry with paper towels. Trim off any excess fat. Slice it into thin strips that are 1 inch wide and 2 inches long and of approximately 1/8 inch thickness. Place the sliced pork in a medium sized bowl with 1 tbsp of cornstarch. Mix together until the pork is evenly coated in the cornstarch.
3
PREP THE PINEAPPLE AND VEGETABLES
4
Cut the small fresh pineapple into about 3/4 inch chunks until you have about 1 cup worth of pineapple chunks. Set aside.
5
Core the purple cabbage and remove outer leaves. Thinly slice until you have 1 cup worth of sliced cabbage.
6
Cut the red bell pepper into strips. Thinly slice the onion into half circles. Set aside.
7
Trim the ends off of the scallions and cut into 2 inch chunks. Cut the ends off of the baby bok choy and roughly chop. Set aside.
8
FOR THE SAUCE:
9
In a small bowl, combine the soy sauce, rice wine vinegar and cornstarch. Whisk until the cornstarch is dissolved.
10
Mince 3 cloves of garlic and grate the fresh ginger until you have 1 tbsp worth. Set aside.
11
FOR THE STIR-FRY
12
Heat the wok over high heat. Once hot, add 1/2 tbsp of oil and swirl to coat. Add the pork and cook for 2-4 minutes until lightly browned. Remove from wok and set aside.
13
Add another 1/2 tbsp of oil to the wok. Add the sliced red bell pepper and onion. Cook until slightly softened but still crisp, about 3-4 minutes. Remove from wok and set aside.
14
Add another 1/2 tbsp of oil to the wok, then add in the purple cabbage. Cook for 3-4 minutes until tender-crisp.
15
Add the final 1/2 tablespoon of oil to the wok. Add the baby bok choy and scallions to the wok and cook for about 3-4 minutes until the white parts are tender-crisp and slightly translucent. The green parts will have turned bright green and reduced in size. Remove from wok and set aside.
16
Add the ginger and garlic to the pan and cook for about 30 seconds or until fragrant. Add in the cornstarch liquid mixture and pineapple chunks and cook for another 30 seconds until the liquid starts to bubble and thicken and the pineapple has warmed through. Turn off the heat.
17
Add the pork and vegetables back into the wok and coat in the sauce. Serve over cooked rice and garnish.