Pineapple Pork Stir-Fry

🥘 Ingredients

• brown sugar
  1 tbsp
• chicken stock concentrate
  2 unit
• cilantro
  ½ ounce
• cornstarch
  2 tbsp
• ginger
  1 thumb
• ground pork
  20 oz
• jasmine rice
  1 c
• pepper
• pineapple
  12 oz
• red bell pepper
  1 unit
• salt
• scallions
  4 unit
• snow peas
  4 oz
• soy sauce
  4 tbsp
• vegetable oil
  4 tsp
• water
  1¾ cup
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

    Wash and dry all produce. Bring water , chicken stock concentrate , and a pinch of salt to a boil in a medium pot . Core and seed red bell pepper , then cut into 1-inch squares. Trim scallions , then cut into 1-inch pieces. Peel ginger , then mince or grate until you have 1 TBSP. Drain pineapple , reserving juice. Roughly chop cilantro .

   water: 1¾ cup, chicken stock concentrate: 2 unit, salt, red bell pepper: 1 unit, scallions: 4 unit, ginger: 1 thumb, pineapple: 12 oz, cilantro: ½ ounce
2. 

   2

    Once stock is boiling, add jasmine rice to pot. Give it a stir, reduce to a simmer, and cover. Cook until tender, 15-20 minutes ( ⏱️ 20 minutes ). Remove from heat and keep covered.

   jasmine rice: 1 c
3. 

   3

    Heat a large drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add ginger and cook until fragrant, about 1 minute ( ⏱️ 1 minute ). Add ground pork , breaking up meat into pieces. Season generously with salt and pepper . Cook, tossing occasionally, until browned and just cooked through, 4-6 minutes ( ⏱️ 6 minutes ). Remove from pan and set aside.

   vegetable oil: 4 tsp, ground pork: 20 oz, pepper
4. 

   4

    Heat another large drizzle of oil in same pan over medium-high heat. Add bell pepper, scallions, and snow peas . Season with salt and pepper. Cook, tossing, until vegetables are tender but still have a little bite, about 5 minutes ( ⏱️ 5 minutes ). Remove from pan and set aside.

   snow peas: 4 oz
5. 

   5

    In a small bowl , whisk together ½ cup water, reserved pineapple juice, soy sauce , remaining stock concentrate, brown sugar , cornstarch , and white wine vinegar (we sent more). Add to same pan and bring to a boil, then lower heat and let simmer until slightly thickened, 3-5 minutes ( ⏱️ 5 minutes ).

   soy sauce: 4 tbsp, brown sugar: 1 tbsp, cornstarch: 2 tbsp, white wine vinegar: 1 tbsp
6. 

   6

    Return pork and veggies to pan with sauce and toss to combine. Add pineapple and half the cilantro and stir until warmed through. Fluff rice with a fork, then season with salt and pepper. Divide between plates and top with stirfry. Sprinkle with remaining cilantro.