Sweet and Sour Pork Stir-Fry

27SHARES

4.2 of 5 (75)
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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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Introduction

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

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

Directions

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.

27SHARES
TAGS:  Beef/Pork |

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  • Incredible!
    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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  • Incredible!
    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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  • Good
    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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  • Good
    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

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