Sweet and Sour Pork Stir-Fry

4.2 of 5 (75)
editors choice
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

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

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Printed with permission from the American Institute for Cancer Research Printed with permission from the American Institute for Cancer Research


    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.

TAGS:  Beef/Pork |

Member Ratings For This Recipe

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    5 of 5 people found this review helpful
    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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    4 of 4 people found this review helpful
    excellent recipe! i added extra ginger and some oyster sauce to make it truly spectacular- the trick is not to overcook so that it stays crisp and delish! - 3/6/09

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    4 of 4 people found this review helpful
    It is much better when you sub. low sodium soy sauce or tamari for the worchestershire. Also more garlic and I used a bunch of green onions for more flavor. - 8/25/08

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    3 of 3 people found this review helpful
    I agree... original recipe rather bland. Good idea to use soy or even fish sauce. I would also like sweet pepper and more garlic. - 3/1/09

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    Very Good
    3 of 4 people found this review helpful
    Finally made it!! Everyone liked it but said the same thing,,(it's missing something) kind of bland. I think more garlic & green onions next time,,,& wished I would've paid attention to the sodium..WOW!! Will tweak that next time too,,,but Very good!! - 8/26/08