Save on Pinterest

Healthy Sweet and Sour Pork

This pork dinner has the perfect blend of sweet and sour flavors. Not only is it good—it's good for you!—Gloria Kobiak, Loveland, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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
  • SAUCE:
  • 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.

Recommended Video


Click stars to rate