Serves 4-6
To super tenderize the pork:
2 teaspoons baking soda
2 pounds pork loin, sliced into bite size strips
Sprinkle over top of pork and with clean hands, massage into strips. Allow to tenderize for 30 minutes. Rinse pork strips under cold water, repeat once more to make sure all traces of baking soda are gone.
Want to learn more about tenderizing with baking soda? Check out my post Baking Soda as a Tenderizer.
To marinate the pork:
2 pounds pork loin, sliced into bite size strips
2 tablespoons low sodium soy sauce
2 tablespoons ginger, grated
2 tablespoons garlic, minced
1-3 Thai chilies, seeded, membrane removed and finely chopped (optional)
Add all the ingredients to a glass bowl or zip bag. Allow to marinate 1 to 4 hours, even better overnight.
For the sauce:
10 ounces of crushed pineapple with juice
1 1/2 tablespoons oyster sauce
3 tablespoons low sodium soy sauce
2 tablespoons honey
1 teaspoon sesame seed oil
1 tablespoon cornstarch
For the stir-fry:
2 pounds of marinated pork, make sure to dry pork on paper towel to remove excess marinade. You do this to avoid steaming the pork.
2 tablespoons peanut or canola oil - divided into four - 1/2 tablespoon servings
1 tablespoon garlic, minced
1 tablespoon ginger, grated
10 Chinese long beans, cut on the diagonal, into 2-3 inch pieces
1 bunch of Chinese cabbage, chopped
Heat a wok or a stainless steel pan over high heat. Add 1/2 tablespoon of the oil, ginger, garlic and 1/3 of the pork to pan. Stir-fry pork in batches, using oil in 1/2 tablespoon increments as needed. Remove when just golden.
Add final 1/2 tablespoon of oil to pan, add long beans and cabbage, stir-fry until cabbage is wilted, then add pork. Cook for 3 minutes, stirring constantly. Stir sauce mixture and then add to hot pan. Continue stirring until hot and bubbly. Remove from heat and transfer to a platter.
Serve with Jasmine rice and plum wine. ENJOY!
1 tablespoon cornstarch
For the stir-fry:
2 pounds of marinated pork, make sure to dry pork on paper towel to remove excess marinade. You do this to avoid steaming the pork.
2 tablespoons peanut or canola oil - divided into four - 1/2 tablespoon servings
1 tablespoon garlic, minced
1 tablespoon ginger, grated
10 Chinese long beans, cut on the diagonal, into 2-3 inch pieces
1 bunch of Chinese cabbage, chopped
Heat a wok or a stainless steel pan over high heat. Add 1/2 tablespoon of the oil, ginger, garlic and 1/3 of the pork to pan. Stir-fry pork in batches, using oil in 1/2 tablespoon increments as needed. Remove when just golden.
Add final 1/2 tablespoon of oil to pan, add long beans and cabbage, stir-fry until cabbage is wilted, then add pork. Cook for 3 minutes, stirring constantly. Stir sauce mixture and then add to hot pan. Continue stirring until hot and bubbly. Remove from heat and transfer to a platter.
Serve with Jasmine rice and plum wine. ENJOY!
Another great recipe Jackie! We will definitely enjoy this, thank you!
ReplyDeleteThank you +Little CookingTips. Hope you enjoy it as much as we did!
DeleteThank you so much for letting us know this pineapple and long bean Pork Stir Fry. I will show this recipe to my husband and I know he will like this. I hope I can make it perfect. Keep on sharing!
ReplyDeleteThank you for stopping by Kelly and I do hope you both enjoy this super easy, tasty dish.
Delete