- 4 tablespoons all-purpose flour, divided
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound pork chop suey meat
- 2 tablespoons vegetable oil
- 1 can (20 ounces) pineapple chunks
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili sauce
- 1 small green pepper, julienned
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 cup canned bean sprouts
- Hot cooked rice
- In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over medium-high heat, stir-fry pork in oil for 5-7 minutes or until no longer pink.
- Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork. Add green pepper, water chestnuts, bean sprouts and pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 4 servings.
Originally published as Pineapple Pork Chop Suey in Quick Cooking September/October 2003, p39
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.