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Eleanor Dunbar of Peoria, Illinois stirs up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. TIP: “Serve it over hot rice, chow mein noodles or both,” she suggests.
Nutritional Analysis: 1-1/4 cups (prepared with reduced-sodium soy sauce; calculated without rice) equals 389 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 490 mg sodium, 53 g carbohydrate, 3 g fiber, 24 g protein.
Originally published as Sweet-and-Sour Pork in Quick Cooking September/October 2005, p40
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Reviewed on Apr. 04, 2011 by shessuchariot
One of the BEST stirfry recipies ever! My mother moved in with us over a year ago and since there we have cooked new recipies together almost every night since we're both average cooks. Im pretty experimental, but I had always made my stirfry with a standard bottled sauce, so when my moter suggested this recipie to try I was skeptical, almost angry to waste all of my ingredients. And when I saw her using ketchup to make the sauce I can't say I didn't look at her like she was crazy a couple of times. But boy am I glad she took the risk!!! This is my new favorite stirfry recipie. I make it atleast monthly. The sauce has such great flavor, pretty similar to actual sweet and sour sauce and I love the addition of the pineapple. Goes great with chicken also and any mix of stirfry veggies!
Reviewed on Feb. 24, 2011 by 3mcmillans
Easy to make and the family loves it!
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