Chinese Sweet and Sour Pork Stir Fry
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Ingredients
| 1 tsp. | olive oil | | 1-1/4 lb. | pork tenderloin, cut into strips, (570 g) | | 2 tsp. | grated gingerroot | | 1 tsp. | minced garlic | | 1-1/2 cup | green bell pepper, chopped | | 1-1/2 cup | carrots, sliced | | 1 cup | onions, chopped |
SAUCE
| 14 oz. | reserve pineapple juice | | 1/4 cup | ketchup | | 1/4 cup | white vinegar | | 3 tbsp. | brown sugar | | 2 tbsp. | reduced-sodium soy sauce | | 1 tbsp. | cornstarch | | 1/2 tsp. | chili powder | | Hot cooked brown rice (optional) |
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Instructions
Heat olive oil in a non-stick wok or skillet over medium-high heat. Add pork, gingerroot and garlic. Cook and stir for 6 to 7 minutes, until pork is cooked through and begins to brown.
Remove pork from wok and keep warm.
Add green pepper, carrots and onions to wok. Cook and stir for about 5 minutes, or until vegetables are tender.
Meanwhile, prepare sauce. Drain pineapple, reserving 1/2 cup juice.
In a small bowl, whisk together reserved 1/2 cup pineapple juice, 1/4 cup ketchup, vinegar, brown sugar, soy sauce, cornstarch and chili powder.
Add sauce to vegetables in wok, along with cooked pork and pineapple chunks. Cook until sauce is bubbly and has thickened, and pork and pineapple are heated through.
Serve over hot, cooked rice, if desired.
Makes 4 servings.
Source: Greta and Janet Podleski
Author's Comments
Sweet and sour pork tenderloin with pineapple, green peppers, carrots, onions over brown rice. This is similar to Chinese take-out only much healthier!