A light sweet-and-sour sauce gently coats lean pork and mixed vegetables in this colorful stir-fry. Ginger and garlic give it zip, and pineapple adds a touch of the tropics. —Rebecca Baird, Salt Lake City, Utah
- 4-1/2 teaspoons all-purpose flour
- 5 tablespoons reduced-sodium soy sauce, divided
- 1 pork tenderloin (1 pound), cut into 1/2-inch cubes
- 2 tablespoons plus 1 teaspoon cornstarch
- 1 cup reduced-sodium chicken broth
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sherry or additional reduced-sodium chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 teaspoons canola oil, divided
- 1 large onion, chopped
- 2 medium carrots, thinly sliced
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1 cup cubed fresh pineapple
- 1 large sweet red pepper, cut into 3/4-inch pieces
- 1/2 cup thinly sliced green onions
- Hot cooked rice, optional
- Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
- In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside.
- In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm.
- Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired. Yield: 6 servings.
Originally published as Pork 'n' Pineapple Stir-Fry in Country Woman April/May 2008, p30
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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