Sauce
- 1 398 ml (14 fl oz tin) pineapple chunks
- 1/3 cup tomato ketchup
- 1 tsp hot Asian garlic chili sauce
- 1/8 cup hoisin sauce
- 1/3 cup brown sugar
- 1/3 cup white vinegar
- 1/2 tsp sesame oil
- 1 Tbsp minced ginger
- 3 cloves minced garlic
- 1 Tbsp low sodium soy sauce
- 1 Tbsp corn starch
- 1 Tbsp water
- 1 lb ground pork
- 1/4 cup finely diced water chestnut
- 1/4 cup finely diced scallions (green stems included)
- 1/4 cup finely diced celery
- 1/2 tsp each garlic powder, ginger powder, salt, dried chili flakes, and pepper
- 1 tsp extra virgin olive oil
- 1 tsp sesame oil
- 2 cups baby Bok Choy
- 8 large sliced button mushrooms
- 1 tsp minced ginger
- 1 clove minced garlic
- 1 tbsp light soy sauce
- Drain pineapple juice into a medium bowl. Reserve pineapple chunks.
- Add the rest of the sauce ingredients to the pineapple juice, stir well, and set aside.
- Mix all of the meatball ingredients together. Roll into small 3/4 inch in diameter meatballs. Place onto a rack on a baking sheet and bake in a 350 degree oven for 30 minutes until almost cooked through and much of the fat from the meatballs has been released.
- Heat the sauce ingredients and the pineapple in a large pot and bring to the boil. Add the meatballs and finish cooking them in the sauce for 15 more minutes over medium high heat.During the last minute of cooking mix the cornstarch and water together to form a slurry and stir into the sauce to thicken.
- Heat the olive oil and sesame oil in a large non-stick skillet or wok and stir fry the mushrooms just until they begin to lose their water. Add the Bok Choy and continue to stir fry until tender crisp. Add the ginger and garlic and saute for an additional minute. Finish with the soy sauce.
- Serve the meatballs over rice with the stir fried mushroom and Bok Choy on the side.
