Recipe: BBQ Pork & Pineapple Stir-Fry
Barbecue sauce and stir-fry? This surprising combination uses Woody's Sweet & Tangy Barbecue Sauce as the base for a tasty sauce to coat vegetables, pork, and cashews.
- 1/2 cup Woody’s Sweet & Tangy Barbecue Sauce
- 2 Tbsp. soy sauce (or tamari)
- 1/2 tsp. Organic Ground Ginger
- 8 oz. boneless pork cutlets or pork shoulder steaks, sliced into thin strips
- 3 tsp. Asian Style Sprinkle, divided
- 1 Tbsp. vegetable oil
- 1/2 small white onion, sliced
- 1/2 red bell pepper, sliced
- 1 cup diced pineapple
- 1 cup snow peas, sliced
- 1/3 cup cashews
Whisk Woody’s BBQ sauce with soy sauce and ginger and set aside. Toss pork pieces with 2 tsp. of the Asian sprinkle to coat and set aside. In a large skillet, heat oil over medium-high heat. Add onion and bell pepper and cook for 2 to 3 min., tossing frequently, until just starting to brown. Transfer to a plate. Return skillet to medium-high heat and add pork. Cook for 2 to 3 min., tossing frequently, until pork just starts to brown. Transfer pork to plate with veggies. Return skillet to medium heat and add BBQ sauce mixture and pineapple. Simmer for 1 to 2 min. until sauce thickens slightly. Stir in cooked veggies and pork. Add snow peas and cook for 2 to 3 more min. until everything is heated through. Remove from heat and stir in cashews. Top with remaining 1 tsp. Asian sprinkle just before serving.
Serve over rice or noodles.