Sweet pineapple and tangy BBQ Chinese-style pork make for a grown-up version of a sweet and sour stir-fry.
Slideshow: More Great Stir-Fry Recipes
1 cup jasmine rice
2 cups water
2 teaspoons vegetable oil
One 1-inch piece of ginger, peeled and minced
3 cloves of garlic, minced
1/2 pound store-bought cooked BBQ Chinese-style pork, cut into 1-inch pieces (see note)
1/4 fresh pineapple, peeled, cored and cut into 1-inch cubes
1 tablespoon soy sauce
1/4 teaspoon chili-garlic sauce
How to Make It
Add jasmine rice and water to a small saucepan and bring to a boil. Reduce the heat to low and cook, covered for 15 minutes. Remove the pot from the heat and let it sit, covered, for 5 more minutes.
Heat the oil in a large frying pan or wok over medium high heat. Add the ginger and stir-fry for 1 minute. Add the garlic and cook for 30 more seconds. Add the pork and the pineapple and cook until they are hot, about 2 minutes. Stir in the soy sauce and chili-garlic sauce.
Remove from the heat and serve immediately with the jasmine rice.
BBQ Chinese-style pork can be bought in most larger Asian grocery stores or Chinese markets.
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