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Sweet-and-Sour Pork
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1 tablespoon cornstarch
2 tablespoons water
3/4 pound boneless lean pork roast, cut into 1-inch cubes
1 tablespoon canola oil
1 can (8 ounces) pineapple chunks, undrained
1/2 cup dark corn syrup
1/3 cup white vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 cup chopped green pepper (1-inch pieces)
Hot cooked rice, optional
In a small bowl, combine cornstarch and water until smooth; set aside. In a large
skillet or wok, cook pork in oil until browned. Add the pineapple, corn syrup,
vinegar, ketchup, soy sauce and garlic. Bring to a boil. Reduce heat; simmer,
uncovered, for 10 minutes. Add the green pepper; cook for 2 minutes. Stir the
cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for
2 minutes or until thickened and green pepper is crisp-tender. Serve over rice if
desired.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |