Pineapple Pork and Long Bean Stir-Fry

My garden has finally started producing some beautifully delicious vegetables! I had an abundance of Chinese long beans and Chinese cabbage and what better way to put these delectable vegetables to good use than in a Pineapple Pork and Long Bean Stir-Fry. I love how tender the pork becomes when tenderized with baking soda, then marinaded in ginger, garlic and soy, with a little heat from a few Thai chilies! The Chinese long beans, similar to string beans, add that a mild asparagus-like flavor. The Chinese cabbage, similar to bok choy, is sweeter and softer than green cabbage. Not only is this dish beautiful to look at, it has a very big "yum" factor, that I think you will enjoy! And, The Hub, my eternal taste-barometer, barely came up for air, and when he did it was to ask if there was enough for seconds. Yup, it's a hit!

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!