Sweet-and-Sour Pork Recipe

Ingredients

• 1/4 cup cornstarch
• 1 cup egg substitute
• 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
• 3 tablespoons vegetable oil, divided
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 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
• 1/2 teaspoon minced fresh gingerroot
• 1 tablespoon light soy sauce
• 1/4 cup cider or white wine vinegar
• 1/4 cup low-sodium chicken broth
• Hot cooked rice

Directions

• In a bowl, combine cornstarch and egg substitute 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 onion, carrots and garlic in the remaining oil for 3 minutes. Add green pepper and water; stir for 2 minutes. Drain pineapple, reserving 1/4 cup juice. Add pineapple and pork to pan.
• Combine cornstarch, brown sugar, ginger, soy sauce, vinegar, broth and reserved pineapple juice; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 6 servings.

Sweet-and-Sour Pork published in Country Woman January/February 2000, p36