Pineapple Pork Stir-Fry
with Snow Peas and Bell Pepper over Jasmine Rice
We’re remixing Chinese sweet ’n’ sour into something a little bit different. Rather than relying on a sugary sauce, this recipe uses the natural sweetness of pineapple, the savory notes of soy, and a splash of vinegar tang to transform it into something fresher and more flavorful. It’s got all the features of your favorite takeout dishes but done in a way that you’ll feel good about sharing with your family.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Stock Concentrate
1 unit
Red Bell Pepper
4 unit
Scallions
1 thumb
Ginger
12 ounce
Pineapple
½ ounce
Cilantro
1 cup
Jasmine Rice
20 ounce
Ground Pork
4 ounce
Snow Peas
4 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Brown Sugar
2 tablespoon
Cornstarch
1 tablespoon
White Wine Vinegar
Not included in your delivery
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 1¾ cups water, 1 stock concentrate, and a pinch of salt to a boil in a medium pot. Core and seed bell pepper, then cut into 1-inch squares. Trim scallions, then cut into 1-inch pieces. Peel ginger, then mince or grate until you have 1 TBSP. Drain pineapple, reserving juice. Roughly chop cilantro.
Once stock is boiling, add rice to pot. Give it a stir, reduce to a simmer, and cover. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add ginger and cook until fragrant, about 1 minute. Add pork, breaking up meat into pieces. Season generously with salt and pepper. Cook, tossing occasionally, until browned and just cooked through, 4-6 minutes. Remove from pan and set aside.
Heat another large drizzle of oil in same pan over medium-high heat. Add bell pepper, scallions, and snow peas. Season with salt and pepper. Cook, tossing, until vegetables are tender but still have a little bite, about 5 minutes. Remove from pan and set aside.
In a small bowl, whisk together ½ cup water, reserved pineapple juice, soy sauce, remaining stock concentrate, brown sugar, cornstarch, and 1 TBSP vinegar (we sent more). Add to same pan and bring to a boil, then lower heat and let simmer until slightly thickened, 3-5 minutes.
Return pork and veggies to pan with sauce and toss to combine. Add pineapple and half the cilantro and stir until warmed through. Fluff rice with a fork, then season with salt and pepper. Divide between plates and top with stirfry. Sprinkle with remaining cilantro.
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