Don’t have stir-fry sauce on hand? No problem. Combine canned pineapple, soy sauce and ginger to make a sweet and tangy Asian-style sauce for this pork and vegetable stir-fry dinner with Mandarin oranges.
1 bag boil-in-bag white or brown rice
12 oz. boneless pork chops [or pork tenderloin], cut into thin strips
¼ cup plus 2 Tbsp. less sodium soy sauce, divided
3 Tbsp. cornstarch, divided
1 can (15.25oz.) Del Monte® Pineapple Chunks in 100% Juice
2 Tbsp. vegetable oil
8 oz. fresh snow peas, trimmed
1 red bell pepper, cut into 1-inch pieces
2 can (8.5oz.each) Del Monte® Mandarin Oranges in Light Syrup, drained
1½ Tbsp. grated fresh ginger
Prepare rice according to package directions; keep warm.
Meanwhile, combine pork, 2 Tbsp. soy sauce and 2 Tbsp. cornstarch in a medium bowl. Stir until well coated.
Drain pineapple, reserving ½ cup juice. Combine reserved pineapple juice with remaining 1/4 cup soy sauce and 1 Tbsp. cornstarch in a small bowl.
Heat oil in a large skillet over high heat. Add pork; stir-fry 2 minutes. Add fresh snow peas and bell pepper; stir-fry 2 minutes.
Stir soy sauce mixture and add to skillet.. Bring to a boil and cook 2 to 3 minutes or until sauce thickens, stirring constantly. Gently stir in oranges, pineapple and ginger; remove from heat, stir in the pineapple and ginger. Serve over rice.
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