- 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
Directions
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.
Tip
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Nutrition Facts
- 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
