Pineapple Pork Stir-Fry

🥘 Ingredients

• brown sugar
  1 tbsp
• chicken stock concentrate
  2 units
• cilantro
  1 unit
• cornstarch
  1 tbsp
• ginger
  1 piece
• ground pork
  1 lb
• jasmine rice
  10 oz
• pineapple
  1 c
• red bell pepper
  1 piece
• scallions
  3 units
• snow peas
  4 oz
• soy sauce
  3 tbsp
• vegetable oil
  2 tbsp
• water
  2 c
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

   chicken stock concentrate red bell pepper scallions ginger pineapple cilantro jasmine rice ground pork snow peas soy sauce brown sugar cornstarch white wine vinegar vegetable oil water

   chicken stock concentrate: 2 units, red bell pepper: 1 piece, scallions: 3 units, ginger: 1 piece, pineapple: 1 c, cilantro: 1 unit, jasmine rice: 10 oz, ground pork: 1 lb, snow peas: 4 oz, soy sauce: 3 tbsp, brown sugar: 1 tbsp, cornstarch: 1 tbsp, white wine vinegar: 2 tbsp, vegetable oil: 2 tbsp, water: 2 c
2. 

   2

   Wash and dry all produce. Bring 1¾ cups water, 1 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 the juice. Roughly chop cilantro.
3. 

   3

   Once stock is boiling, add jasmine rice to pot. Give it a stir, reduce to a simmer, and cover. Cook until tender ⏱️ 15 minutes . Remove from heat and keep covered.
4. 

   4

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add ginger and cook until fragrant ⏱️ 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 minutes . Remove from pan and set aside.
5. 

   5

   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 ⏱️ 5 minutes . Remove from pan and set aside.
6. 

   6

   In a small bowl , whisk together ½ cup water, reserved pineapple juice, soy sauce, remaining stock concentrate, brown sugar, cornstarch, and 1 tbsp vinegar. Add to same pan and bring to a boil, then lower heat and let simmer until slightly thickened ⏱️ 3 minutes .
7. 7

   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 stir-fry. Sprinkle with remaining cilantro.