Sweet and Sour Pork Recipe
This is an easy recipeand it comes in mighty handy at the end of a busy workday! I enjoy collecting cookbooks and am always looking for new ideas.
- 1 can (20 ounces) unsweetened pineapple chunks
- 1 tablespoon cornstarch
- 1/2 cup water
- 3 tablespoons reduced-sodium soy sauce
- 1 teaspoon cider vinegar
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons vegetable oil
- 1 pound boneless Pork Loin, cut into thin strips
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 2 medium carrots, sliced thin
- 1 medium onion, cut into wedges
- 1 medium green or sweet red pepper, thinly sliced
- 2 cups fresh snow peas, trimmed
- Hot cooked rice, optional
- Drain pineapple, reserving 3 tablespoons pineapple juice. Set pineapple and juice aside. Combine the cornstarch, water, soy sauce, vinegar, pepper flakes and reserved pineapple juice until blended; set aside.
- In a skillet or wok, heat oil over medium-high heat. Stir-fry pork until no longer pink. Add garlic and ginger; cook for 1 minute. Add carrots and onion; stir-fry for 3 minutes or until tender. Add the pepper, snow peas and reserved pineapple. Stir reserved soy sauce mixture. Add to the pan. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Yield: 4 servings.
Originally published as Sweet and Sour Pork in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p185
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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