Ingredients

• 1-1/2 lbs (750 g) pork, cut into 1-inch (2.5 cm) cubes
• 1 Tbsp (15 mL) cornstarch
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) cracked black pepper
• 1 Tbsp (15 mL) vegetable oil
• 6 cloves garlic, minced
• 1 Tbsp (15 mL) minced fresh gingerroot
• 8 green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated
• 2 Tbsp (30 mL) rice vinegar
• 1/4 cup (50 mL) hoisin sauce
• 1/2 cup (125 mL) chicken broth
• 1 cup (250 mL) sugar snap peas
• 1 cup (250 mL) red bell pepper chunks
• 1 cup (250 mL) pineapple chunks
• 1 cup (250 mL) toasted cashews (optional)

Directions

In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.

In large non-stick skillet, heat oil over medium high heat; brown pork, tossing often, about 3 minutes. Add garlic, ginger and the white parts of the green onion; cook one minute. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.

In same skillet, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes.

Return pork mixture to pan and add remaining green onions.

Cook one minute until sauce thickens slightly. Sprinkle with cashews (if desired).

Serve over steamed jasmine rice.

Tips:

*When selecting a cut of pork for this dish, you use whatever is your preference. We recommend boneless chops.

*Marinate pork in gingerroot and garlic a few hours in advance to achieve deeper flavours.

Yield: Serves 6

Cooking Time: 10 min

Prep Time: 15 minutes

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Recipe and photo compliments of Pork Marketing Canada