Sweet and Sour Pork Stir-Fry
- Number of Servings: 1
Ingredients
12 oz. boneless pork loin, trimmed of all visible fat 1 can (8 oz.) pineapple chunks in juice 2 Tbsp. Worcestershire sauce 1 Tbsp. cornstarch 1/2 tsp. salt to taste 1/4 tsp. freshly ground black pepper to taste 1 Tbsp. canola or peanut oil, divided 2 cups fresh or frozen broccoli florets 1 medium carrot, thinly sliced 1 medium onion, cut vertically into 1/2-inch slices 8 ears canned baby corn 1 garlic clove, chopped 1 tsp. minced fresh ginger
1. Freeze pork until firm, about 20 minutes. Cut pork into 1/4-inch by 2- or 3-inch strips. Set aside.
2. Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.
3. In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.
4. Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir pineapple juice mixture. Add to wok with meat mixture. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.
Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
2. Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.
3. In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.
4. Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir pineapple juice mixture. Add to wok with meat mixture. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.
Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
Nutritional Info Amount Per Serving
- Calories: 202.4
- Total Fat: 6.4 g
- Cholesterol: 41.2 mg
- Sodium: 1,073.7 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.4 g
- Protein: 18.2 g
Member Reviews
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LEANNES2008
This is one of my favs, I use a bag of stir fry veggies to make it quicker, also I use a lot more garlic (good for the heart!) and extra ginger (BTW, fresh makes a big diff. in taste). I use an entire can of baby corns too (look in the asian section of store to find them). Always a fav. @ my home! - 3/27/08
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BARBARASDIET
Made it last night and really liked it. Very easy to make and all ingredients that I have on hand. After reading the comments, I think I will cut out the Worchestershire next time, and up the pineapple juice. Only problem was that I didn't immediately put away the extra portions, and we overate! - 2/22/08
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SUNSHINELADY5
as a single person, i cut this recipe in half. it was very good. added sodium free soy sauce, green peppers and regular corn instead of baby ears since i didn't have any. it was well worth the effort and fit in nicely with my weight watchers points. i served it over whole grain brown rice. - 6/3/09