Stir-Fried Pork and Pineapple

Ingredients

For the Pork

• 8 ounces boneless pork shoulder or loin, trimmed of fat
• 2 teaspoons soy sauce
• 1 teaspoon vegetable oil
• 1 teaspoon cornstarch

For the Sauce

• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• ½ teaspoon salt

For the Stir-Fry

• 8 pieces dried black fungus, like cloud ears, each about 1 inch wide (see note)
• 3 scallions, including green tops
• 2 tablespoons vegetable oil
• 2 tablespoons thinly slivered fresh ginger
• 8 ounces fresh pineapple, cut into 3/4-inch chunks (about 1 cup)
• 5 to 8 thin rings fresh chili (preferably red)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    545 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 21 grams sugars; 22 grams protein; 80 milligrams cholesterol; 1397 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 servings as a main dish; 4 servings as part of a multicourse meal.

Preparation

For the Pork

1. For the pork: Cut the pork into slices 1/8 inch thick, 2 inches long and 1 inch wide. In a small bowl, stir together the soy sauce, oil and cornstarch, and mix with the pork.
2. For the sauce: In a small bowl mix the vinegar, sugar, soy sauce and salt.

For the Stir-Fry

1. Rinse the fungus. In a medium bowl, soak the fungus in hot water until soft and pliable, 5 to 15 minutes, and then drain. Pinch out and discard any hard, knobby centers. Cut the fungus into 1-inch pieces. Trim the ends off the scallions, and then chop them, including green tops, into 2-inch lengths.
2. Set a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. Add the ginger and pork; stir-fry until the meat is lightly browned, about 2 minutes. Add the pineapple, black fungus, sauce mixture, scallions and chili. Stir-fry until pineapple is hot, 1 to 2 minutes. Transfer to a serving dish.

• Dried black fungus is available at most Asian grocery stores.

About 30 minutes