- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1 can
- pineapple chunks, packed in juice
- 398 mL
- 1/4 cup
- hoisin sauce
- 60 mL
- 1 tbsp
- soy sauce
- 15 mL
- 2 tsp
- rice wine vinegar
- 10 mL
- 2
- cloves garlic, minced
- 1 tbsp
- vegetable oil
- 15 mL
- 12 oz
- boneless pork loin chops, thinly sliced
- 340 g
- 10
- heads baby bok choy, quartered lengthwise
- 1
- red pepper, chopped
- 2
- green onions, thinly sliced on an angle
Method
- Step 1
- Drain pineapple, reserving 2 tbsp (30 mL) juice. Stir reserved pineapple juice with hoisin, soy sauce, rice wine vinegar and garlic; set aside.
- Step 2
- Heat the oil in a wok or large sauté pan set over high heat and cook pork for 2 minutes or until just cooked through. Transfer to plate.
- Step 3
- Add bok choy and red pepper and cook, stirring for 2 to 3 minutes or until vegetables are tender crisp. Stir in pineapple, cook for 1 minute before stirring in pineapple hoisin mixture. Bring to a boil, stir in pork and cook for 30 to 60 seconds or until heated through. Garnish with green onions and serve.
Tips
Serve with rice or rice noodles.
This recipe is an excellent source of vitamin A and an excellent source of vitamin C
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 250
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 26 g
- Fibre:
- 3 g
- Sugar:
- 19 g
- Cholesterol:
- 50 mg
- Protein:
- 20 g
- Sodium:
- 560 mg
