“Adapted from The Ultimate Chinese and Asian Cookbook, Ed. Linda Doeser”
READY IN:
25mins
SERVES:
2
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the pineapple, reserving the juice. To make the sauce mixture, combine the cornstarch with the reserved pineapple liquid. Add the soy sauce, win, vinegar and 5 spice powder, stir to mix and set aside.
  2. Heat the oil in a wok. Add the garlic, chili and ginger and stir for 30 sec. Add the pork and beef and allow to cook through. Remove the meat.
  3. Add the broccoli, peppers, mushrooms, snow peas and stir fry until desired tenderness is almost reached.
  4. Add the bean sprouts and bamboo shoots, stir to combine.
  5. Pour in the sauce mixture and reserved pineapple and stir until sauce thickens.
  6. Serve over jasmine rice and sprinkle with.

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