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Sweet 'n' Sour Pork Stir-Fry

 Sweet 'n' Sour Pork Stir-Fry
For easy preparation, purchase shredded carrots in the produce department of your grocery store.
8 ServingsPrep/Total Time: 30 min.


  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 small onion, sliced
  • 1 large sweet red pepper, julienned
  • 3 tablespoons canola oil, divided
  • 1-1/2 pounds boneless pork loin chops, cut into thin strips
  • 1-1/2 cups shredded carrots
  • Hot cooked rice, optional


  • Drain pineapple, reserving juice; set pineapple aside. In a small
  • bowl, combine the cornstarch, brown sugar, soy sauce, vinegar,
  • ginger, garlic and reserved pineapple juice until blended; set
  • aside.
  • In a large nonstick skillet or wok, stir-fry onion and red pepper in
  • 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and
  • keep warm. In the same pan, stir-fry pork in remaining oil for 3-4
  • minutes or until no longer pink.
  • Stir soy sauce mixture and add to the pan. Bring to a boil; cook and

2 of 2

Sweet 'n' Sour Pork Stir-Fry (continued)

Directions (continued)

  • stir for 2 minutes or until thickened. Stir in the carrots, onion
  • mixture and reserved pineapple; heat through. Serve with rice if
  • desired. Yield: 8 servings.
Nutritional Facts: 1 cup (calculated without rice) equals 246 calories, 10 g fat (2 g saturated fat), 41 mg cholesterol, 500 mg sodium, 22 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.