Sweet, Sour, Spicy Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients: SAUCE * Water, 1 cup * White vinegar, 3 tbsp * Ginger, ground, 0.50 tbsp * Pepper, red or cayenne, 0.50 tbsp * Lime Juice, 3 tbsp * Soy Sauce, 3 tbsp * Granulated Sugar, 9 tsp * Flour, white, 0.25 cup * Canola Oil, 2 tbsp * Garlic, 4 clove * Pork Tenderloin, 21 oz * Cabbage, fresh, 3 cup, shredded * Carrots, raw, 2 cup, chopped * Onions, raw, 1 medium (2-1/2" dia) * Snap peas, 3 cup (remove)
PREPARATION - - - - - - - - - - - - - -
Cut cabbage into strips (about 1/4 inch wide, full length of section...I find that a wedge about 1/4 of a small cabbage gives around 3 cups shredded).
Peel carrots and cut into match-sticks (about 1/4 inch cross-section x 2 inches in length);
Peel onion and slice lengthwise into slivers.
Rinse and drain snap peas.
Peel garlic and chop into cross-sectional slices (thin, but not paper-thin).
Trim pork tenderloin chops (3 at about 7oz each) and slice across grain (about 1/4 inch wide).
In a container (I use a two-cup, Pyrex measuring cup), mix the ingredients for the sauce. I add all dry ingredients first and turn to mix - these are:
* Ginger, ground, 0.50 tbsp
* Pepper, red or cayenne, 0.50 tbsp
* Granulated Sugar, 9 tsp
* Flour, white, 0.25 cup
Note: you can vary the cayenne to suit your taste for heat; we find this setting to be pretty mild (we usually sprinkle cayenne flakes after plating).
Add liquids and stir to dissolve completely all dry components (I recommend using warm - not hot - tap water).
* Lime Juice, 3 tbsp
* Soy Sauce, 3 tbsp
* White vinegar, 3 tbsp
* Water, 1 cup
COOKING - - - - - - - - - -
Preheat saucepan (or wok) over high setting (pan is ready when a drop of water will bead and bounce around in the bottom of the pan).
Add cooking oil to pan and coat bottom completely. Add and garlic and pork, turning to coat with oil. Continue to turn frequently to brown pork (lightly browned - does not need to be cooked through at this point - just mostly sealed).
Add all vegetable to pan, turning to coat with oil. Cover pan with lid and allow ingredients to fry - still on high heat - for three minutes (I turn the ingredients once about halfway through this interval).
Reduce heat to medium-low, turn ingredients, and cover. Allow ingredients to simmer for about 10 minutes, turning occasionally.
Thoroughly re-stir sauce and pour over ingredients in pan. Raise heat to medium and stir contents. Continue to stir until sauces thickens (be sure that stirring scrapes bottom of pan to prevent burning - this sauce usually sets within two to three minutes). Once sauce has set, remove from heat.
Makes (approx.) 6 - 1 cup servings.
We serve this over white rice (1 cup - short grain, Valencia).
Number of Servings: 6
Recipe submitted by SparkPeople user RICHARDHARRISON.
Cut cabbage into strips (about 1/4 inch wide, full length of section...I find that a wedge about 1/4 of a small cabbage gives around 3 cups shredded).
Peel carrots and cut into match-sticks (about 1/4 inch cross-section x 2 inches in length);
Peel onion and slice lengthwise into slivers.
Rinse and drain snap peas.
Peel garlic and chop into cross-sectional slices (thin, but not paper-thin).
Trim pork tenderloin chops (3 at about 7oz each) and slice across grain (about 1/4 inch wide).
In a container (I use a two-cup, Pyrex measuring cup), mix the ingredients for the sauce. I add all dry ingredients first and turn to mix - these are:
* Ginger, ground, 0.50 tbsp
* Pepper, red or cayenne, 0.50 tbsp
* Granulated Sugar, 9 tsp
* Flour, white, 0.25 cup
Note: you can vary the cayenne to suit your taste for heat; we find this setting to be pretty mild (we usually sprinkle cayenne flakes after plating).
Add liquids and stir to dissolve completely all dry components (I recommend using warm - not hot - tap water).
* Lime Juice, 3 tbsp
* Soy Sauce, 3 tbsp
* White vinegar, 3 tbsp
* Water, 1 cup
COOKING - - - - - - - - - -
Preheat saucepan (or wok) over high setting (pan is ready when a drop of water will bead and bounce around in the bottom of the pan).
Add cooking oil to pan and coat bottom completely. Add and garlic and pork, turning to coat with oil. Continue to turn frequently to brown pork (lightly browned - does not need to be cooked through at this point - just mostly sealed).
Add all vegetable to pan, turning to coat with oil. Cover pan with lid and allow ingredients to fry - still on high heat - for three minutes (I turn the ingredients once about halfway through this interval).
Reduce heat to medium-low, turn ingredients, and cover. Allow ingredients to simmer for about 10 minutes, turning occasionally.
Thoroughly re-stir sauce and pour over ingredients in pan. Raise heat to medium and stir contents. Continue to stir until sauces thickens (be sure that stirring scrapes bottom of pan to prevent burning - this sauce usually sets within two to three minutes). Once sauce has set, remove from heat.
Makes (approx.) 6 - 1 cup servings.
We serve this over white rice (1 cup - short grain, Valencia).
Number of Servings: 6
Recipe submitted by SparkPeople user RICHARDHARRISON.
Nutritional Info Amount Per Serving
- Calories: 315.5
- Total Fat: 11.1 g
- Cholesterol: 78.3 mg
- Sodium: 542.7 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.6 g
- Protein: 30.8 g
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