Stir-Fried Pork and Pineapple
This recipe, an adaptation from The Hakka Cookbook by Linda Lau Anusasananan, comes by way of Mark Bittman. The Hakka people are dispersed all over the place, and Hakka dishes like this one, chow mein, and pretty much anything in bean sauce, have defined Chinese-restaurant cooking for nearly everyone. This lively stir-fry comes together in about a half-hour. It gets its heat from a Fresno chile, a milder cousin of the jalapeño.
Interested in the New York Times Cooking Meal Plan? Click here to learn more.