Sweet Pork Stir-Fry

Here's a quick and easy supper when you're in a hurry:



Sweet Pork Stir-Fry

--12 oz. boneless pork loin, trimmed of all visible fat
--1 can (8 oz.) pineapple chunks in juice
--2 TBSP Worcestershire sauce
--1 TBSP cornstarch
--1/2 tsp salt to taste
--1/4 tsp freshly ground black pepper to taste
--1 Tbsp canola or peanut oil, divided
--2 cups shredded bok choy
--1 cup fresh snow peas
--1 medium carrot, thinly sliced
--1 medium onion, cut vertically into 1/2-inch slices
--1 can bean spourts (or fresh, if you grow them)
--1 garlic clove, chopped
--1 tsp minced fresh ginger

Pork is easier to slice if it is slightly frozen, so if you are thawing a frozen loin, don't unthaw completely. Cut pork into 1/4-inch strips and set aside.

Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.

In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add bok choy, snow peas, carrots, onions, and reserved pineapple. Stir-fry until bok choy and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.

Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir in pineapple juice mixture. Return meat mixture to wok and add bean sprouts. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.

Makes 4 servings.