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Sweet-and-Sour Pork

Sweet-and-Sour Pork
You couldn't ask for a better blend of sweet and sour flavors! This recipe has it.
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/4 cup cornstarch
  • 1 egg
  • 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 medium green pepper, cut into 1-inch pieces
  • 2 tablespoons water
  • 1 can (8 ounces) unsweetened pineapple chunks
  • SAUCE:
  • 1 tablespoon cornstarch
  • 1/3 cup packed brown sugar
  • 1/4 cup chicken broth
  • 1/4 cup white wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon minced fresh gingerroot
  • Hot cooked rice

Directions

  • In a large bowl, combine cornstarch and egg until smooth. Add pork;
  • toss to coat. In a skillet or wok, stir-fry half of the pork in 1
  • tablespoon oil until no longer pink; remove. Repeat with remaining
  • pork and 1 tablespoon oil; set pork aside and keep warm.
  • Stir-fry the carrots, onion and garlic in the remaining oil for 3
© Taste of Home 2013

2 of 2

Sweet-and-Sour Pork (continued)

Directions (continued)

  • minutes. Add green pepper and water; stir-fry for 2 minutes. Drain
  • pineapple, reserving 1/4 cup juice. Add pineapple and pork to 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. Yield: 6 servings.
Nutrition Facts: 1 serving (calculated without rice) equals 351 calories, 14 g fat (4 g saturated fat), 102 mg cholesterol, 268 mg sodium, 29 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013