Chef Bob's Pineapple pork with black barley

CHEF BOB'S PINEAPPLE PORK WITH BLACK BARLEY

1 PORK TENDERLOIN (COOKED AND SLICED)
1/2 PURPLE ONION (DICED)
1 SMALL BELL PEPPER (DICED)
3 GREEN ONIONS (DICED)
3 CLOVES GARLIC (MINCED)
1 CARROT (SLICED)
2 TSP. GINGER (GRATED)
2 TSP SESAME OIL
2 TABLESPOONS CANOLA OIL
1 CUP OF PINEAPPLE (CHUNKS)
1 TSP. CRUSHED RED PEPPER FLAKES
1/2 CUP OF SOY SAUCE
1 TABLESPOON OF AGAVE NECTAR
1/4 CUP OF WATER
1 TABLESPOON OF CORN STARCH
2 CUPS OF BLACK BARLEY (COOKED)
1 CUP OF GREEN PEAS
1/2 PURPLE ONION (DICED)
1 TABLESPOON OF CANOLA OIL

DIRECTIONS:
SAUTEE ONION, GARLIC, RED PEPPER FLAKES, BELL PEPPER, GREEN ONIONS, GINGER AND CARROT IN SESAME OIL AND CANOLA OIL FOR TWO MINIUTES. THEN ADD SLICED PORK, SOY SAUCE, AGAVE NECTAR AND MIX CORN STARCH AND WATER TO SKILLET. IN SEPARATE SKILLET, SAUTEE ONION AND PEAS WITH COOKED BLACK BARLEY FOR 1-2 MINUTES. PLACE BLACK BARLEY ON PLATE AND TOP WITH PORK.

January 4, 2010