INGREDIENTS
Makes 4 servings

Prep Time: 5 minutes
Cook Time: 10–15 minutes

3 Tbsp (45 ml) cornstarch, divided

2–3 tsp (10–15 ml) Epicure's Asian Stir-fry Seasoning (formerly Oriental Stir-fry Seasoning)

1 lb (450 g) trimmed and diced lean pork

1 Tbsp (15 ml) vegetable oil

1 green bell pepper, cored and roughly chopped

1 — 14 oz (398 ml) can pineapple chunks, drained, juice reserved

1/2 cup (125 ml) prepared Epicure's Chicken Bouillon

1. Combine 2 Tbsp (30 ml) cornstarch with Epicure's Asian Stir-fry Seasoning. Toss and coat pork.
2. Heat Epicure's Eclipse^® Coated Professional Frying Pan to medium-high. Add oil and cook pork until no longer pink. Remove with a slotted spoon and set aside.
3. Stir-fry pepper for 3–4 minutes. Add pineapple and Epicure's Chicken Bouillon. Meanwhile, whisk remaining cornstarch with reserved pineapple juice.
4. Return pork to pan, add pineapple juice mixture and briskly stir. Bring to a simmer and cook until sauce thickens.