Stir-Fried Pork and Pineapple

I made this with dried shitakes instead of wood ears and added baby bok choy, bell pepper and the whole bunch of scallions because I like lots of vegetables in Chinese food. Wary of the amount of sugar called for, I used seasoned rice vinegar instead and did not add sugar or salt, and it was perfect. I also changed the technique, cooking the pork tenderloin and ginger first, removing, then doing the vegs and returning the meat at the end. Very good.

I made this 2 nights in a row (I had 1 lb pork). First night it turned out very watery. I think the author meant for some of the cornstarch used to coat the pork to dislodge and blend with the sauce enough to lend some viscosity---it did not. Tonight, I added a touch of cornstarch (maybe 1/2 teaspoon) to the sauce. Stir fried the pork & ginger, added the veggies, tossed briefly, and then stirred in the sauce until it glazed the contents of the wok. Much better done my way. 4 STARS.

Used red and green peppers instead of black fungus. Also used left-over cooked pork tenderloin. Absolutely delicious! Amazing flavor and very quick.

The black fungus adds different texture but not much else. (My black mushrooms didn't look at all like those in the accompanying photo.) The amount of pineapple given is in error. One cup of cut up fresh pineapple weighs only about 4 oz., no where near 8 oz. I went with 1 cup and thought it could have used somewhat more but not double that amount.

Delicious and quite simple. I used red and orange bell peppers in place of mushrooms. I split the dish mid-cooking, adding chili to one batch and leaving the other plain for our 2- and 4-year olds. Everyone loved it. Two weeks later, and my 4yo is still talking about it. Added to the rotation.

Like nearly everyone else I used this recipe as a jumping off point. I believe that only in America would a Chinese dish be 99% meat. What’s missing is the recipe for the vegetables. Also, note: put the initial corn starch in a sealable plastic bag, add the chopped pork and smoosh it around until all the pork is coated. Then add the marinade mixture. The pork will sear & get crusty without the excess oil, etc. of twice fried.

So basically you made a different recipe altogether.....

On the advise of others, I added baby bok choy and yellow/red peppers. I also added baby portobello mushrooms. Very delicious. I will cut the sugar next time.

I'm an old hand at Chinese cooking, and many of my Chinese cookbooks describe "light" soy sauce as saltier than "dark", and, BTW, Japanese soy sauces are traditionally of the "dark" variety. For example, Kikkoman regular soy has 920 mg sodium in 1 TB, and Koon Chun Light Soy Sauce has 1090 mg in 1 TB. Kikkoman is a superb quality soy sauce, with great flavor and rich color. But it will taste less salty than a Chinese "light".

This was a hit! Delicious flavor, though I would recommend omitting the salt as others have already mentioned. We also cut down the amount of chili pepper by half and it had the perfect level of heat for our taste. We also added onions for some crunch. We are already planning on making it again next week!

Like others I skipped the wood ears and added more vegetables: red and yellow peppers, snow peas and shiitake mushrooms. I used honey instead of sugar, and afterwards I added chopped cilantro. This is a keeper.

I have made this recipe twice, once substituting shiitake mushrooms, and once with the black fungus. I used more black fungus than the recipe called for, and I may use even more the next time I make this dish.

Since the recipe contains soy sauce, I left out the salt, and it wasn't missed.

The bulb ends of the scallions were under cooked for my taste, so the next time I make this recipe I will include the shallot bulbs at the beginning along with the pork and ginger.