Pork-Vegetable Stir-Fry

Cooking Instructions

Toss pork with 2 Tbsp stir-fry sauce.

Cut broccoli and cauliflower in small pieces, carrots lengthwise in thin strips.

Heat 11⁄2 tsp oil in a large, deep nonstick skill­et or a wok over med­ium-high heat un-til hot, but not smoking. Add pork; stir-fry 2 minutes just until lightly browned. Remove to a plate (if pan has a crusty residue, wipe clean with a paper towel).

Heat remaining 11⁄2 tsp oil in skillet. Add vegetables; stir-fry 3 minutes. Drain juice from pineapple can into skillet; stir in remaining stir-fry sauce. Bring to a boil, reduce heat and simmer, stirring often, 3 minutes or until vegetables are crisp-tender and sauce thickens slightly. Add pork and pineapple; heat through.

TIP Like spicy-hot? Use a stir-fry sauce with added heat such as Saigon Sizzle by House of Tsang.