8 oz. can pineapple tidbits, drained, reserving juice
11-oz. can mandarin oranges, drained, reserving juice
1 Tbsp. oil
1 green pepper, chopped
1 onion, chopped
2 cups cubed leftover roast pork
1/3 cup toasted slivered almonds
hot cooked rice
Instructions
In 1 cup glass measure, combine soy sauce, cornstarch, five spice powder and blend well with small wire whisk or fork. Stir in honey, vinegar, and enough reserved fruit juices to measure 1 cup. Set aside.
In large skillet, heat oil over medium high heat and saute bell pepper and onion. Cook and stir 2-3 minutes until tender. Add pork and cook 3-4 minutes longer until hot.
Stir in soy sauce and cornstarch mixture and cook and stir for 3-4 minutes longer until mixture thickens and becomes clear. Add fruit and cook 2-3 minutes longer until hot. Sprinkle with almonds and serve over hot cooked rice.
Originally Submitted
4/12/2008
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