- 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
- 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
- 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.
Originally published as Sweet-and-Sour Pork in Country Woman January/February 2000, p36
This recipe pairs well with a light white wine.
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