8oz boneless pork shoulder or loin, trimmed
2 tsp soy sauce
1 tsp vegetable oil
1 tsp cornstarch
2 tbsp rice vinegar
1 tbsp sugar
1 tbsp soy sauce
1/2 tsp salt
1/2 lb mushrooms, like shiitake, sliced thin
3 green onions, chopped into 2 inch pieces
2 tbsp vegetable oil
2 tbsp ginger, thinly sliced
8 oz fresh pineapple, cut to 3/4 inch chunks
1 red chili, sliced, without seeds
Cut pork into slices 1/8 inch thick, 2 inches long and 1 inch wide. Combine the soy sauce, vegetable oil and cornstarch and whisk. Add in the pork and stir well. Whisk together the vinegar, sugar, soy sauce and salt in a separate bowl and set aside.
Heat up a large wok and add the oil. Add in the pork and ginger in batches if needed, and cook until lightly browned, remove from pan.. Add in the mushrooms next and cook until most liquid has been released and starting to brown. Readd the pork mix. Stir in the pineapple, sauce, green onions and chili. Stir fry until pineapple is hot and serve with rice.