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Sweet and Sour Pork

Sweet and Sour Pork
This is an easy recipe—and it comes in mighty handy at the end of a busy workday! I enjoy collecting cookbooks and am always looking for new ideas.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 pound boneless pork loin, cut into thin strips
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 2 medium carrots, sliced thin
  • 1 medium onion, cut into wedges
  • 1 medium green or sweet red pepper, thinly sliced
  • 2 cups fresh snow peas, trimmed
  • Hot cooked rice, optional

Directions

  • Drain pineapple, reserving 3 tablespoons pineapple juice. Set
  • pineapple and juice aside. Combine the cornstarch, water, soy sauce,
  • vinegar, pepper flakes and reserved pineapple juice until blended;
  • set aside.
  • In a skillet or wok, heat oil over medium-high heat. Stir-fry pork
  • until no longer pink. Add garlic and ginger; cook for 1 minute. Add
  • carrots and onion; stir-fry for 3 minutes or until tender. Add the
  • pepper, snow peas and reserved pineapple. Stir reserved soy sauce
© Taste of Home 2013

2 of 2

Sweet and Sour Pork (continued)

Directions (continued)

  • mixture. Add to the pan. Bring to a boil. Cook and stir for 1-2
  • minutes or until thickened. Yield: 4 servings.
Nutrition Facts: 1/4 recipe equals 335 calories, 16 g fat (0 saturated fat), 60 mg cholesterol, 232 mg sodium, 28 g carbohydrate, 0 fiber, 21 g protein. Diabetic Exchanges: 2 meat, 1-1/2 vegetable, 1-1/2 fruit, 1 fat.
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