Easy Stir Fried Pineapple Pork

This one comes under the banner of what I call a "Leftover Rescue Recipe". Although you can make this by starting with pork tenderloin medallions, you can use leftover roasted pork loin as well. Here I used the leftovers from a dijon and brown sugar glazed pork loin roast that we had a couple of days before this.

http://rockrecipes.blogspot.com/2009/10/easy-brown-sugar-and-dijon-glazed-pork.html

Any recipe that successfully stretches leftovers into a second delicious dinner is bound to get high marks from me since, in general, I am not a big fan of leftovers. I think this one worked very well with the leftover pork.

Easy Stir Fried Pineapple Pork

Serves 4

1 pound fresh pork tenderlion, sliced in medallions (or one pound of leftover cooked pork loin roast, sliced)

2 cloves minced garlic

3 tbsp peanut oil

salt and pepper to season

In a hot wok, heat the oil and quickly stir fry the pork and garlic for a few minutes. Remove the pork from the wok and set aside.

To the hot wok add

1/2 red onion diced

Stir fry fir a minute or two before adding:

1 1/2 cups snow peas

1 cup diced red pepper

1/2 cup sliced water chestnuts

1 cup diced pineapple

Toss togeter for about a minute or two before adding the following ingredients all at once:

3 tbsp Hoisin sauce

2 tsp light soya sauce

1 tbsp sesame oil

1/2 tsp chinese five spice powder

1 tbsp freshly grated ginger root

1/4 cup rice wine

1/4 cup rice wine vinegar (or cider vinegar)

1/2 cup pineapple juice

3 tbsp brown sugar

1 tsp chili flakes (optional if you don't prefer spicy)

Bring to a boil and return the pork to the wok before thickening the sauce with a slurry of 1 tbsp corn starch dissolved in a little cold water. Serve over rice or noodles.