Stir-Fried Pork and Pineapple

Stir-Fried Pork and Pineapple

with Jasmine Rice

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This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, comes by way of Mark Bittman. The Hakka people are dispersed all over the place, and Hakka dishes like this one, chow mein, and pretty much anything in bean sauce, have defined Chinese-restaurant cooking for nearly everyone. This lively stir-fry comes together in about a half-hour. It gets its heat from a Fresno chile, a milder cousin of the jalapeño.

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  • Est. Cooking Time: 35 min
  • Allergens: Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Brown Ale

INGREDIENTS:

  • Green Onion
  • Pineapple Spears
  • Gluten Free Tamari Sauce
  • Jasmine Rice
  • Cornstarch
  • Cooking Sake
  • Fresh Ginger
  • Shiitake Mushrooms
  • Fresno Chile
  • Sugar
  • Pork Tenderloin

EQUIPMENT YOU'LL NEED:

  • Large Saute Pan
  • Medium Bowl
  • Medium Saucepot with Lid
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Vegetable Oil