Spicy Sweet-and-Sour Pork

Ingredients

• 0.5 teaspoon bottled garlic minced
• 1 teaspoon bottled ginger minced
• 1 tablespoon canola oil 
• 0.3 cup cider vinegar 
• 2 tablespoons cornstarch divided
• 1 cup bell pepper green chopped
• 0.3 cup slivered green onions 
• 2 tablespoons catsup 
• 3 tablespoons soya sauce low-sodium divided
• 1 cup prechopped onion 
• 8 ounce pineapple chunks in juice undrained canned
• 1 pound pork tenderloin cut into 3/4-inch cubes
• 0.3 cup slivered almonds 
• 2 teaspoons sriracha such as huy fong) hot
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• sieve

Directions

1. Preheat oven to 40
2. Place almonds on a baking sheet; bake at 400 for 4 minutes or until toasted. Set aside.
3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat.
4. Drain pineapple in a sieve over a bowl, reserving juice.
5. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.
6. Heat a large nonstick skillet over medium-high heat.
7. Add canola oil to pan; swirl to coat.
8. Add pork to pan; saut 3 minutes, stirring frequently.
9. Add 1 cup onion, ginger, and garlic; saut 1 minute. Stir in pineapple and bell pepper; saut 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly.
10. Sprinkle with almonds and green onions.
11. Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.