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There’s no need for takeout when you’ve got this recipe in your collection. Omit the cayenne pepper if serving young kids. Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1 cup (calculated without rice) equals 230 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 1,295 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Pineapple Pork Stir-Fry in Simple & Delicious May 2010, p56
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Nov. 21, 2012 by debraann52
forgot to add did not have carrots but i think you could go crazy with different combos of veggies. different kinds of meat. i used left over pork roast that was already cooked.
best ever. i used teriyaki sauce and frozen bag of oriental veggies. i minced my own garlic. added a little more pineapple. i would of give it a 5 but tons of sodium. also cooked brown rice in oj . delish
Reviewed on Nov. 18, 2012 by ZHammer
I also used chicken and added a little bell pepper that I had left in the fridge. The only reason I gave this recipe four stars is that I thought the soy sauce flavor was a little overpowering. Next time I plan on using the low-sodium soy sauce too. Overall, we thought it was very good.
Reviewed on Sep. 10, 2012 by DawnLockhart
Tasty
Reviewed on Jun. 23, 2012 by jltugie
This stir fry has amazing flavor. The only change I would suggest is to use a low sodium soy sauce.
Reviewed on Jun. 01, 2012 by mldadd
This is a beautiful dish with lots of color & easy on the calories.
Reviewed on Oct. 06, 2011 by suzannede
EXCELLENT! Have made various stir-fry recipes and this is definitely a keeper. My husband loved it and asked that I make it regularly. Adding the cayenne gives it a nice little 'bite'...but not overwhelming. I added water chestnuts because I love the extra crunch in my stir-frys and I had a red pepper on hand so I added that also to give it even more color and flavor. Will definitely make this again. The pineapple juice in the sauce really makes this dish especially good.
Reviewed on May. 20, 2011 by Potroast911
I make this same stir-fry all the time, only i use minced garlic and no cayenne pepper. I thought I invented it, but then everything been done before; right. :)
Reviewed on Apr. 30, 2011 by SkinnySweets
This recipe did take a while to chop and marinate and cook everything, but the essential part of this recipe is the sauce. This could be a very doable quick weeknight meal with the help of a frozen asian veggie mix and pre-cooked chopped meat. Then all that would be left to do would be to make the sauce mixture, stir fry the veggies for flavor, and add the meat and pineapple at the end to warm everything up.
Reviewed on Apr. 15, 2011 by letseat2
A staple when it comes to homemade chinese food.
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