Stir-Fried Pork and Pineapple

Name: Stir-Fried Pork and Pineapple
Total time: 30 min
Ingredients: 8 ounces boneless pork shoulder or loin, trimmed of fat; 2 teaspoons soy sauce; 1 teaspoon vegetable oil; 1 teaspoon cornstarch; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 tablespoon soy sauce; 1/2 teaspoon salt; 8 pieces dried black fungus, like cloud ears, each about 1 inch wide (see note); 3 scallions, including green tops; 2 tablespoons vegetable oil; 2 tablespoons thinly slivered fresh ginger; 8 ounces fresh pineapple, cut into 3/4-inch chunks (about 1 cup); 5 to 8 thin rings fresh chile (preferably red)

4.0

(502)

cooking.nytimes.com

Your recipes

Total: 30 minutes

Servings: 2

Author : Mark Bittman

black fungus boneless pork shoulder pineapple

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

For the pork: Cut the pork into slices1/8 inch thick, 2 inches long and1 inch wide. In a small bowl, stir togetherthe soy sauce, oil and cornstarch,and mix with the pork.

Step 2

For the sauce: In a small bowl mix thevinegar, sugar, soy sauce and salt.

Step 3

Rinse the fungus. Ina medium bowl, soak the fungus inhot water until soft and pliable, 5 to 15minutes, and then drain. Pinch outand discard any hard, knobby centers.Cut the fungus into 1-inch pieces.Trim the ends off the scallions, and thenchop them, including green tops, into2-inch lengths.

Step 4

Set a wok or a large frying pan overhigh heat. When the pan is hot, afterabout 1 minute, add the oil and rotatethe pan to spread. Add the gingerand pork; stir-fry until the meat is lightlybrowned, about 2 minutes. Add thepineapple, black fungus, saucemixture, scallions and chile. Stir-fry untilpineapple is hot, 1 to 2 minutes.Transfer to a serving dish.

Top similar recipes

Curated for you