12 ounces pork tenderloin or fat-trimmed boneless pork loin, silver membrane removed, cut into ¾-inch cubes
2 tsp soy sauce
1½ tsp cornstarch
1 tsp vegetable oil
¼ tsp salt
½ cup water
3 tbsp rice vinegar
2 tbsp sugar
1 tbsp soy sauce
1 tbsp cornstarch
¼ tsp salt
¼ tsp cayenne
2 tbsp vegetable oil
1 tbsp minced fresh ginger
¾ cup green pepper squares, chopped into ¾-inch pieces
¾ cup onion squares, chopped into ¾-inch pieces, layers separated
1 cup fresh pineapple cubes, chopped into ¾-inch
10 cherry tomatoes, stemmed and cut in halves
1. In a bowl, mix the pork, soy sauce, cornstarch, oil, and salt until pork is evenly coated. Set aside.
2. In a small bowl, mix the water, rice vinegar, sugar, soy sauce, cornstarch, salt, and cayenne.
3. For the stir fry: set a 14-inch wok over high heat. When the pan is hot, add the oil and rotate the pan to spread. Add the pork mixture and stir fry until lightly browned, 2-3 minutes. Add the ginger, bell pepper, and onion. Stir fry until onion begins to brown, about 1 minute. Stir in the pineapple and tomatoes. Stir the sauce mixture and add to the pan. Stir fry until the sauce boils, about 30 seconds. Pour into a serving dish.