Sweet And Sour Pork Stir Fry Recipe
Ingredients
| Pineapple juice | 1/2 Cup (16 tbs) | |
| Cider vinegar | 3 Tablespoon | |
| Onions | 2 Tablespoon, finley chopped | |
| 2 tablespoons reduced-sodium soy sauce | ||
| 1 teaspoon grated ginger root | ||
| Garlic | 1 Clove (5gm), minced | |
| 12 ounces boneless pork loin chops, trimmed of all visible fat | ||
| 1 ripe pineapple | ||
| Cornstarch | 1 Teaspoon | |
| Green pepper | 1 To taste, cut into thin strips | |
| Sweet red pepper | 1 To taste, cut into thin strips | |
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
In a medium bowl, stir together the pineapple juice, vinegar, onions, soy sauce, ginger and garlic.
Thinly slice the pork against the grain into bite-size pieces.
Stir into the juice mixture.
Cover and marinate in the refrigerator for 4 to 6 hours.
Meanwhile, cut the pineapple lengthwise in half, leaving the crown intact.
Use a sharp knife to loosen the flesh from the peel of one pineapple half.
(Wrap the remaining pineapple half with plastic wrap and refrigerate it for another use.) Then use a spoon to scoop out the flesh.
Cut the flesh into 1/2 bite-size pieces.
Set the pineapple pieces and shell aside.
Drain the pork, reserving 1/2 cup of the marinade.
Discard the remaining marinade.
Spray an unheated wok or large skillet with no-stick spray.
Heat the wok or skillet over medium-high heat.
Add 3 tablespoons of the reserved marinade.
Add the pork and cook and stir about 2 minutes or until the pork is no longer pink.
Using a slotted spoon, transfer the pork to a plate.
Stir together the remaining reserved marinade and the cornstarch.
Then stir into the juices in the wok or skillet.
Cook and stir just until thickened.
Immediately add the green and red peppers.
Cook and stir about 2 minutes more or until the peppers are crisp-tender.
Then stir in the pineapple and pork.
Heat through.
Thinly slice the pork against the grain into bite-size pieces.
Stir into the juice mixture.
Cover and marinate in the refrigerator for 4 to 6 hours.
Meanwhile, cut the pineapple lengthwise in half, leaving the crown intact.
Use a sharp knife to loosen the flesh from the peel of one pineapple half.
(Wrap the remaining pineapple half with plastic wrap and refrigerate it for another use.) Then use a spoon to scoop out the flesh.
Cut the flesh into 1/2 bite-size pieces.
Set the pineapple pieces and shell aside.
Drain the pork, reserving 1/2 cup of the marinade.
Discard the remaining marinade.
Spray an unheated wok or large skillet with no-stick spray.
Heat the wok or skillet over medium-high heat.
Add 3 tablespoons of the reserved marinade.
Add the pork and cook and stir about 2 minutes or until the pork is no longer pink.
Using a slotted spoon, transfer the pork to a plate.
Stir together the remaining reserved marinade and the cornstarch.
Then stir into the juices in the wok or skillet.
Cook and stir just until thickened.
Immediately add the green and red peppers.
Cook and stir about 2 minutes more or until the peppers are crisp-tender.
Then stir in the pineapple and pork.
Heat through.
Chef
