Pork & Pineapple Stir-fry

Serves 4

3 Tbsp cornstarch, divided
2 - 3 tsp VE Oriental Stir-fry Seasoning
1 lb trimmed and diced pork
1 Tbsp vegetable oil
1 green bell pepper, cored and roughly chopped
1 – 14 oz can pineapple chunks, drained, juice reserved
1/2 cup low-sodium chicken stock

1. Combine 2 Tbsp cornstarch with VE Oriental Stir-fry Seasoning and coat pork.
2. Heat frying pan to medium high then add vegetable oil. Cook pork until no longer pink. Remove from pan and set aside.
3. Add green pepper to frying an and stir fry for 3 - 4 minutes.
4. Add pineapple and chicken stock and allow to simmer.
5. Whisk together remaining cornstarch and pineapple juice in small bowl.
6. Return pork to frying pan. Add pineapple juice and briskly stir. Bring to a simmer and cook until sauce thickens. Serve over warm rice or noodles.

Alternate recipe: Prepare with chicken instead of Pork.