4 large wooden skewers soaked in water
1 pound baby spinach, rinsed and drained
2 tablespoons olive oil
2 teaspoons soy sauce
4 tablespoons Lee Kum Kee Oyster flavored sauce
2 teaspoons Lee Kum Kee chili garlic sauce
1 teaspoon sugar
1 pound pork tenderloin cut into 1 inch cubes
4 ounces button mushrooms, stems removed
2 ounces red bell pepper diced into 1 inch cubes
4 ounces fresh pineapple diced into 1 inch cubes
4 cups cooked rice pilaf (substitute white jasmine rice)
In a wok or pan, heat 1 tablespoon of the olive oil on high heat. Sauté the spinach for a minute. Add the soy sauce and toss together until spinach is thoroughly cooked. Set aside
In a small mixing bowl, combine 2 tablespoons Lee Kum KeeTM Premium Oyster Flavored Sauce, 1 teaspoon Lee Kum Kee Chili Garlic Sauce, sugar and the remaining tablespoon of olive oil. Marinate the pork with in the sauce mixture for 30 minutes.
Skewer the pork, mushrooms, bell peppers and pineapple alternately. Grill pork kabobs until fully cooked over a charcoal grill or alternately broil in the oven for approximately 4 minutes on each side.
Serve with rice pilaf and the sautéed spinach.