Tuesday, May 17, 2005

Sweet-and-Sour Pork Stir-Fry

Sweet-and-Sour Pork Stir-Fry (Adapted from Everyday Food)

8 ounce can pineapple chunks in juice, drained with juice reserved
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
salt and fresh ground black pepper
2 tablespoons canola oil, divided
16 ounces trimmed pork tenderloin, halved lengthwise and thinly sliced
6 green onions, white and green parts separated, coarsely chopped
3/4 cup chopped orange bell pepper
3/4 cup chopped red bell pepper
3 cups chopped broccoli florets, steamed if desired
hot cooked brown rice

In a small bowl, whisk together water, 1/3 cup reserved pineapple juice, vinegar, soy sauce and cornstarch - season sauce with salt and pepper.

In a large skillet, heat 1 tablespoon plus 1 teaspoon oil over medium-high. Add half of the pork and cook until well browned on one side, about 1 minute - transfer to a plate. Add remaining pork and cook until well browned on one side, about 1 minute - transfer to the same plate.

Add remaining 2 teaspoon oil into the skillet and stir in the whites of the green onions and both bell peppers - season with salt and pepper and cook until peppers are crisp-tender, about 3 to 6 minutes. Add pork (along with any juices), broccoli and pineapple chunks. Briefly whisk sauce, then pour into the skillet. Bring mixture to a simmer and cook, stirring, until broccoli is warmed through, about 2 to 4 minutes. Stir in the greens from the green onions and remove from the heat. Serve over rice.

Makes about 4 servings.

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  1. im chinese. and the sauce mix that my mom uses is a good ratio of chilli sauce and ketchup. rice vinegar. white ground pepper. salt. just abit of oyster sauce.