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Prep Time
15 mins
Total Time
25 mins
Serves
4

Ingredients

1 can
pineapple chunks, packed in juice
398 mL
1/4 cup
hoisin sauce
60 mL
1 tbsp
soy sauce
15 mL
2 tsp
rice wine vinegar
10 mL
2
cloves garlic, minced
1 tbsp
vegetable oil
15 mL
12 oz
boneless pork loin chops, thinly sliced
340 g
10
heads baby bok choy, quartered lengthwise
1
red pepper, chopped
2
green onions, thinly sliced on an angle

Method

Step 1
Drain pineapple, reserving 2 tbsp (30 mL) juice. Stir reserved pineapple juice with hoisin, soy sauce, rice wine vinegar and garlic; set aside.
Step 2
Heat the oil in a wok or large sauté pan set over high heat and cook pork for 2 minutes or until just cooked through. Transfer to plate.
Step 3
Add bok choy and red pepper and cook, stirring for 2 to 3 minutes or until vegetables are tender crisp. Stir in pineapple, cook for 1 minute before stirring in pineapple hoisin mixture. Bring to a boil, stir in pork and cook for 30 to 60 seconds or until heated through. Garnish with green onions and serve.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
250
Fat:
7 g
Saturated Fat:
1 g
Carbs:
26 g
Fibre:
3 g
Sugar:
19 g
Cholesterol:
50 mg
Protein:
20 g
Sodium:
560 mg