Ingredients
1 can (8 ounces) unsweetened pineapple chunks, undrained3 tablespoons cornstarch, divided1 tablespoon plus 1/2 cup cold water, divided3/4 teaspoon garlic powder1 pork tenderloin (1 pound), cut into thin strips1/2 cup soy sauce3 tablespoons brown sugar1/2 teaspoon ground ginger1/4 teaspoon cayenne pepper2 tablespoons canola oil, divided4 cups fresh broccoli florets1 cup fresh baby carrots, cut in half lengthwise1 small onion, cut into wedgesHot cooked rice
Preparation
Drain pineapple, reserving 1/4 cup juice; set aside. In a bowl or shallow dish, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice; add pork and turn to coat.
In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
