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Sweet and Sour Pork

Chef: knuttall05

  • serves 6
  • cook time 20 minutes

Serve with rice

Ingredients

  • 1 1 1/2 lb - boneless pork cubed
  • 1 1/3 cup - brown sugar packed
  • 2 - carrots sliced
  • 1 1/4 cup - chicken broth
  • 1 1/4 cup - corn starch
  • 1 1 TBSP - corn starch
  • 1 - egg beaten
  • 1 1/2 tsp - fresh ginger root minced
  • 1 - garlic clove minced
  • 1 - green pepper cut to 1" pieces
  • 1 1 cup - onion chopped
  • 1 1/4 cup - pineapple juice
  • 1 3 TBSP - sesame oil divided
  • 1 1 TBSP - soy sauce
  • 1 8 oz - unsweetened pineapple chunks
  • 1 2 TBSP - water
  • 1 1/4 cup - white wine vinegar

Directions

In a large bowl, combine cornstarch, salt, pepper, and egg until smooth. Add pork; toss to coat. In a skillet or wok, stir fry the pork in oil until no longer pink. Remove and set aside; keep warm.

Stir fry the carrots, onion, and garlic in oil for 3 minutes. Add green pepper and water; stir fry for 2 minutes. Drain pinapple, reserving 1/4 cup juice. Add pineapple and pork to the pan.

Combine cornstarch and brown sugar. Stir in chicken broth, vinegar, and soy sauce until smooth. Add ginger and reserved pineapple juice; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice

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