sweet and sour pork stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tablespoon, cornstarch1 teaspoon, garlic powder1/4 teaspoon saltsalt and pepper to taste1 pound boneless, fat trimmed pork chop (bout 6 chops1 teaspoon, toasted sesame oil1 cup 1/2" wide strips onion (about 1") 4 pineapple ring dicedmined garlic1/4 cup bottled sweet and sour stir fry sauce
In large bowl, combine the cornstarch, garlic powder, salt, pepper, and mix well. Add the pork and toss until the pork is thoroughly coated.
Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp--tender, 2 to 4 minutes. Be careful not to overcook or garlic may burn. Transfer the vegetables to a large bowl and cover to keep warm.
Return the pan to high heat and add another teaspoon sesame oil and half the pork in a single layer. cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until pork is no longer pink. add cooked pork to the bowl with the vegetables. Return the pan to high heat.
Transfer to a med bowl and add sweet and sour sauce and serve.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRIDE102310.
Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp--tender, 2 to 4 minutes. Be careful not to overcook or garlic may burn. Transfer the vegetables to a large bowl and cover to keep warm.
Return the pan to high heat and add another teaspoon sesame oil and half the pork in a single layer. cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until pork is no longer pink. add cooked pork to the bowl with the vegetables. Return the pan to high heat.
Transfer to a med bowl and add sweet and sour sauce and serve.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRIDE102310.
Nutritional Info Amount Per Serving
- Calories: 258.0
- Total Fat: 9.0 g
- Cholesterol: 83.2 mg
- Sodium: 212.0 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.2 g
- Protein: 29.1 g
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