Sweet 'n' Sour Pork Stir-Fry Recipe

4.5 2 3
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Sweet 'n' Sour Pork Stir-Fry Recipe

Read Reviews
4.5 2 3
Publisher Photo
For easy preparation, purchase shredded carrots in the produce department of your grocery store.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine 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

Directions

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 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.
Originally published as Sweet 'n' Sour Pork Stir-Fry in Light & Tasty December/January 2007, p56

Nutritional Facts

1 cup: 246 calories, 10g fat (2g saturated fat), 41mg cholesterol, 500mg sodium, 22g carbohydrate (16g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch, 1/2 fruit.

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine 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
  1. 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.
  2. 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.
  3. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and 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.
Originally published as Sweet 'n' Sour Pork Stir-Fry in Light & Tasty December/January 2007, p56

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MY REVIEW
janma User ID: 4069782 218489
Reviewed Jan. 21, 2015

"Lovve this recipie. Changed directions a little. Stir fried pork first and kept warm. Holding veggies sometime makes them too soft."

MY REVIEW
aminnesotagirl User ID: 4361603 156584
Reviewed Feb. 3, 2011

"I made this tonight (served over white rice) and it was really good! Hubby and kids all liked it too. I doubled the recipe and added about 2 TBSP more brown sugar to make sure it was sweet enough for the kids...was very tasty! Next time I'm going to add mushrooms also."

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