Sweet & Sour Pork Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound pork loin (cubed)2 tbsp oil3 medium carrots1 large bell pepper 1 large onion1 15oz can of pineapple packed in juice (reserve juice)1 can of diced water chestnuts4 tbsp brown sugar4 tbsp ketchup (low sodium)2 tbsp white vinegar½ cup water2 tbsp corn starch
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.
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.
Nutritional Info 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
Member Reviews
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FLIPFLOPJUNKIE
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.