About the Recipe
Getting into the spring season with this light and flavorful stir-fry recipe!! Have with brown rice or quinoa for a well rounded meal!
Ingredients
1.5 pounds boneless pork shoulder, trimmed, cut into 2-inch wide strips, and thinly sliced
3 Tbsp low sodium soy sauce, divided
1/2 teaspoon fresh local honey
1 Tbsp cornstarch
3 Tbsp grapeseed or other neutral oil
1 medium red bell pepper, chopped
1 cup fresh pineapple (1 inch chunks)
2 or 3 serrano chilies, thinly sliced
1 inch piece fresh ginger, peeled and cut into matchsticks (about 3 Tbsp)
1/3 cup unseasoned rice vinegar
1 Tbsp fresh local honey
3 scallions, thinly sliced
Preparation
1. In a medium bowl, combine pork, 1 Tbsp soy sauce, 1/2 tsp honey, and cornstarch. Stir until well coated
2. In a skillet pan, set to medium-high heat and heat oil until shimmering. Add pork in an even single layer and cook, stirring once or twice, until pork is lightly browned, about 4-5 minutes.
3. Add bell peppers to pan, cook until pepper is slightly browned, 4-5 minutes.
4. Add pineapple, chilies, and ginger, cook stirring occasionally until pineapple begins to brown, 2-3 minutes.
5. Stir in vinegar, remaining 2 Tbsp soy sauce, and 1 Tbsp honey.
6. Cook, stirring often, until meat and vegetables are lightly coated with sauce, 1-2 minutes.
7. Adjust soy sauce and vinegar as desired, top with scallions and serve with brown rice or quinoa.