Sweet and Spicy Pork with Pineapple

Ingredients

• 8 oz water chestnuts drained sliced canned
• 3 cups rice white cooked
• 2 teaspoons cornstarch 
• 1 teaspoon pepper red crushed
• 1 tablespoon ginger fresh peeled chopped
• 2 cloves garlic minced
• 8  1 8-oz. can pineapple chunks drained canned
• 1 pound pork tenderloin sliced
• 1  bell pepper red seeded cut into thin strips
• 0.3 cup rice vinegar 
• 0.3 cup roasted peanuts unsalted chopped
• 4 servings salt 
• 4  scallions white thinly sliced (reserve greens)
• 1.5 cups snow peas trimmed
• 2 tablespoons sugar 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a bowl, whisk together garlic, ginger, scallions, crushed red pepper, rice vinegar, 1/3 cup pineapple juice (from can), sugar, cornstarch and 1/4 cup water.
2. Sprinkle pork with salt. Warm a large skillet over medium-high heat.
3. Pour in vegetable oil, and when very hot add pork and stir-fry until no longer pink, 3 to 4 minutes.
4. Add bell pepper, snow peas and water chestnuts; saut for 3 minutes. Stir in pineapple.
5. Add reserved sauce to skillet and cook, stirring, until thickened, about 3 minutes. Divide rice among 4 plates and spoon pork mixture on top.
6. Sprinkle with peanuts and scallion greens and serve immediately.