Ingredients

The following ingredients have 4 Servings
  • 4 cups prepared quick cooking rice (prepare according to package directions)
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless center cut pork loin chops, cut into thin strips
  • 1 (16-ounce) bag frozen stir fry vegetables (I used peking stir fry which is broccoli, carrots, onions, green beans, pea pods and red peppers)
  • 1 cup (drained) canned pineapple chunks

Instruction

  • Prepare quick-cooking rice according to package directions.
  • Meanwhile, in a small bowl, whisk together water, soy sauce, teriyaki sauce and cornstarch. Set aside.
  • Heat olive oil in a large skillet over medium high heat. Add pork strips and cook for about 5 minutes (or until at least 145 degrees F), turning frequently.
  • Add frozen stir fry vegetables and water/teriyaki/soy/cornstarch mixture and stir well to combine. Increase heat to high and bring to a gentle boil.
  • Once mixture reaches a gentle boil, reduce heat to medium and cover. Cook for 5-7 minutes, or until vegetables are a crisp-tender consistency. Remove from heat and let stand for 5 minutes. Gently stir in pineapple chunks. Serve over cooked rice.