Pork, Beef & Veggie Stir Fry
"Adapted from The Ultimate Chinese and Asian Cookbook, Ed. Linda Doeser"
- Ready In:
- 25mins
- Ingredients:
- 22
- Yields:
-
1 pan
- Serves:
- 2
ingredients
- 8 ounces pineapple chunks
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce
- 1 tablespoon red wine
- 1 tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon Chinese five spice powder
- 2 teaspoons olive oil
- 3 garlic cloves, chopped
- 1 fresh red chili, seeded and chopped
- 1 inch piece fresh ginger, grated
- 1 pork chop
- 1 steak (of similar size to the pork chop)
- 1 green pepper
- 1 red pepper
- 3 mushrooms
- 2 stalks broccoli
- 6 ounces snow peas
- 4 ounces bean sprouts
- 16 ounces bamboo shoots
- 1 tablespoon sesame seeds, toasted
- jasmine rice
directions
- 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.
- 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.
- Add the broccoli, peppers, mushrooms, snow peas and stir fry until desired tenderness is almost reached.
- Add the bean sprouts and bamboo shoots, stir to combine.
- Pour in the sauce mixture and reserved pineapple and stir until sauce thickens.
- Serve over jasmine rice and sprinkle with.
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