Sweet And Sour Pork With Brown Sauce And Noodles Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Pineapple chunks | 1 8 Ounce | |
| 1 pound lean boneless pork | ||
| Cornstarch | 2 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Soy sauce | 2 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 large green pepper, cut into 1-inch pieces | ||
| 1 medium carrot, very thinly bias sliced | ||
| Chow mein noodles | ||
Directions
Drain pineapple chunks, reserving 1/3 cup juice. Set pineapple chunks and juice aside. Cut pork into 1/2-inch cubes. Set aside.
Combine reserved pineapple juice and cornstarch; stir in chicken broth, red wine vinegar, brown sugar, and soy sauce; set aside.
Preheat a wok or large skillet over high heat; add oil. Stir-fry the garlic, green pepper, and carrot in the hot oil about 2 minutes or till vegetables are crisp-tender. Remove the vegetables from the wok.
Add half of the pork cubes to the wok. Stir-fry for 2 to 3 minutes or till no longer pink. Remove pork. Stir-fry remaining pork for 2 to 3 minutes or till no longer pink. Return all pork to wok or skillet.
Stir pineapple juice mixture; stir into wok. Cook and stir till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the drained pineapple chunks and the vegetables. Cover and cook about 2 minutes more or till heated through. Serve over chow mein noodles.
Combine reserved pineapple juice and cornstarch; stir in chicken broth, red wine vinegar, brown sugar, and soy sauce; set aside.
Preheat a wok or large skillet over high heat; add oil. Stir-fry the garlic, green pepper, and carrot in the hot oil about 2 minutes or till vegetables are crisp-tender. Remove the vegetables from the wok.
Add half of the pork cubes to the wok. Stir-fry for 2 to 3 minutes or till no longer pink. Remove pork. Stir-fry remaining pork for 2 to 3 minutes or till no longer pink. Return all pork to wok or skillet.
Stir pineapple juice mixture; stir into wok. Cook and stir till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the drained pineapple chunks and the vegetables. Cover and cook about 2 minutes more or till heated through. Serve over chow mein noodles.
Chef
