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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 312.7
  • Total Fat: 9.7 g
  • Cholesterol: 41.6 mg
  • Sodium: 73.5 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 17.3 g

View full nutritional breakdown of Sweet & Sour Pork Stir-Fry calories by ingredient
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Sweet & Sour Pork Stir-Fry

Submitted by: BLUEJEM

Introduction

This is my basic Sweet & Sour stir-fry recipe. I cook this for us fairly often but it is also very versatile and can be easily altered to suit your particular needs or taste. If you like the sauce sharper add more vinegar, if you like it sweeter add more sugar. This recipe is low-sodium, but if you would prefer, you may use regular ketchup and add salt or soy sauce to your taste.

Big Batch Variation: I often do a variation of this recipe in a large batch for family get-togethers. When I’m cooking this for a lot of people I usually cook my sauce first in a big heavy stewpot or dutch oven on the stove. The only difference in the sauce for the big batch is that I add a can of low sodium chicken broth (or homemade) and double the rest of the sauce ingredients, especially the cornstarch, to thicken the extra liquid. I leave the sauce on low in the stew-pot and fry each ingredient separately in my frying pan, adding each one to the stew-pot as I go. I start with the meat until it’s completely cooked and golden brown, then move on through each of the vegetables until everything is cooked and warming in the big pan. I usually do dense vegetables first and delicate ones last to keep the latter from getting overly abused and over done.

Substitutions: You may substitute chicken or even meat-balls made with ground beef or turkey for the pork. If using meatballs cook them separately ahead of time and add them to the vegetables with the pineapple chunks until everything is evenly hot. Preheat the meatballs in the microwave or oven if necessary. I have often done a super sweet version of sweet & sour meatballs for cocktail parties, but it’s not healthy enough for an every-day meal. (You use a little more ketchup and vinegar, and a lot more sugar until the sauce is almost a glaze or syrup.) You may substitute green onions for the regular onions but they cook quicker so add them after the green peppers have had a chance to cook a bit.

Additions: Other additions that work well with this recipe include broccoli, celery, bok choy, zucchini, other sweet peppers, mushrooms, cashews or peanuts. If you add nuts they should be stir-fried too along with the other vegetables to improve their texture.
This is my basic Sweet & Sour stir-fry recipe. I cook this for us fairly often but it is also very versatile and can be easily altered to suit your particular needs or taste. If you like the sauce sharper add more vinegar, if you like it sweeter add more sugar. This recipe is low-sodium, but if you would prefer, you may use regular ketchup and add salt or soy sauce to your taste.

Big Batch Variation: I often do a variation of this recipe in a large batch for family get-togethers. When I’m cooking this for a lot of people I usually cook my sauce first in a big heavy stewpot or dutch oven on the stove. The only difference in the sauce for the big batch is that I add a can of low sodium chicken broth (or homemade) and double the rest of the sauce ingredients, especially the cornstarch, to thicken the extra liquid. I leave the sauce on low in the stew-pot and fry each ingredient separately in my frying pan, adding each one to the stew-pot as I go. I start with the meat until it’s completely cooked and golden brown, then move on through each of the vegetables until everything is cooked and warming in the big pan. I usually do dense vegetables first and delicate ones last to keep the latter from getting overly abused and over done.

Substitutions: You may substitute chicken or even meat-balls made with ground beef or turkey for the pork. If using meatballs cook them separately ahead of time and add them to the vegetables with the pineapple chunks until everything is evenly hot. Preheat the meatballs in the microwave or oven if necessary. I have often done a super sweet version of sweet & sour meatballs for cocktail parties, but it’s not healthy enough for an every-day meal. (You use a little more ketchup and vinegar, and a lot more sugar until the sauce is almost a glaze or syrup.) You may substitute green onions for the regular onions but they cook quicker so add them after the green peppers have had a chance to cook a bit.

Additions: Other additions that work well with this recipe include broccoli, celery, bok choy, zucchini, other sweet peppers, mushrooms, cashews or peanuts. If you add nuts they should be stir-fried too along with the other vegetables to improve their texture.

Number of Servings: 6

Ingredients

    1 pound pork loin (cubed)
    2 tbsp oil
    3 medium carrots
    1 large bell pepper
    1 large onion
    1 15oz can of pineapple packed in juice (reserve juice)
    1 can of diced water chestnuts
    4 tbsp brown sugar
    4 tbsp ketchup (low sodium)
    2 tbsp white vinegar
    ½ cup water
    2 tbsp corn starch

Directions

Trim and cube 1 pound of pork loin. Set aside.


Wash & peal carrots and cut into ¼ inch slices. Peal onions, wash and seed bell pepper, and cut both into bite-sized pieces. Set aside.


Drain the water chestnuts, discarding the liquid.


Drain the can of pineapple, reserving all the juice.


In a small bowl, mix brown sugar, and ketchup. Slowly whisk in pineapple juice to avoid lumps and dissolve the sugar and ketchup. Whisk in the vinegar then set aside.


Mix water and corn starch in a small bowl or a glass until starch is fully dissolved. Set aside.


Heat a frying pan or wok to medium/high. When the pan is hot coat with 2 tbsp of vegetable oil, add pork loin and stir-fry until completely cooked and golden brown. When the pork is done, but not over done add carrots, stir-fry about a minute. Add onions and green pepper keep stirring until vegetables are crisp-tender. Add drained water chestnuts. Now add pineapple juice mixture. If the corn starch water has seperated remix it to redistribute cornstarch, then drizzle into stir-fry while stirring together. When the sauce in the stir-fry is well mixed and turns thick and bubbly add the pine apple and continue to mix until the fruit is hot. Serve over rice.


Serves 6


Number of Servings: 6

Recipe submitted by SparkPeople user BLUEJEM.






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Member Ratings For This Recipe

  • Amazing.... out of this world. My husband even loved it and he hates sweet sour pork usually! - 8/29/12

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  • Too good - had to have a second helping - 1/29/12

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  • Absolutely delicious. I used raw apple cider vinegar for tang. My husband said to never lose this recipe cause it's a keeper. - 1/17/12

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  • Wonderful. I especially liked the suggestion of adding some zucchini to it...adds another great color and more vegetables. - 9/11/10

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  • Awesome recipe! - 8/2/10

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  • This is a great recipe and a bonus that it is low in sodium.
    I made it with chicken and made a vegetable brown rice to go with it. I will be adding this one to my weekly menu. - 6/23/10

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  • Totally loved it! I added broccoli and zucchini and it was awesome! - 2/9/10

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  • Absolutely wonderful, I also love that it keeps the sodium low. This will be a family favorite. Can't wait to fix this for friends and family next time we have them for dinner, I am going to try making it ahead, but not adding the pineapple chunks until it is reheated. - 2/3/10

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  • This recipe is simple and delicious, I doubled the recipe so I can freeze it for another time! Will substitiute with ham next time. Very tasty, Great recipe, - 8/27/09

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  • I couldn't wait to try this recipe! My whole family loved it and it was an instant favorite. I did use less pineapple than called for, but it still had a lot of flavor for us. - 2/22/09

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  • OMG this was SO GOOD! Tasted just like sweet and sour and didn't kill me with sodium. My fiance loved it even more than I did. - 2/18/09

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  • This was excellent. However next time I would not add as much pineapple juice. I also used cubed beef instead of pork. - 2/16/09

    Reply from BLUEJEM (2/17/09)
    Thank you for the comment. I’m so used to the extra pineapple flavor now I’ve forgotten it is a bit unusual. I started doing it that way because a true sweet and sour was too much for some in my family and I needed flavor without salt.


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