Ingredients

1 bag boil-in-bag white or brown rice

12 oz. boneless pork chops [or pork tenderloin], cut into thin strips

¼ cup plus 2 Tbsp. soy sauce, divided

3 Tbsp. cornstarch, divided

1 can (15.25oz.) Del Monte Canned Pineapple

2 Tbsp. vegetable oil

8 oz. fresh snow peas, trimmed

1 red bell pepper, cut into 1-inch pieces

2 can (8.5oz.each) Canned Mandarin Oranges, drained

1½ Tbsp. grated fresh ginger

Directions

1. Prepare rice according to package directions; keep warm.

2. Meanwhile, combine pork, 2 Tbsp. soy sauce and 2 Tbsp. cornstarch in a medium bowl. Stir until well coated.

3. Drain pineapple, reserving ½ cup juice. Combine reserved pineapple juice with remaining 1/4 cup soy sauce and 1 Tbsp. cornstarch in a small bowl.

4. Heat oil in a large skillet over high heat. Add pork; stir-fry 2 minutes. Add fresh snow peas and bell pepper; stir-fry 2 minutes.

5. Stir soy sauce mixture and add to skillet. Bring to a boil and cook 2 to 3 minutes or until sauce thickens, stirring constantly. Gently stir in oranges, pineapple and ginger; remove from heat, stir in the pineapple and ginger. Serve over rice.