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    Sweet-And-Sour Pork


    Source of Recipe


    RecipeZaar

    Recipe Introduction


    From WW Take-Out Tonight. "The sauce in this dish is extremely versatile. Try substituting chicken, shrimp, scallops, or even skinless duck breasts for the pork in this recipe."

    Recipe Link: http://www.recipezaar.com/251618

    List of Ingredients




    30 min | 15 min prep

    SERVES 4

    1 lb pork tenderloin, trimmed of all visible fat, cut into 1/2-inch cubes
    2 tablespoons cornstarch
    1/3 cup water
    1/4 cup rice vinegar
    1/4 cup sugar
    3 tablespoons ketchup
    2 tablespoons reduced sodium soy sauce
    1 tablespoon canola oil
    1 tablespoon minced peeled fresh ginger
    2 garlic cloves, minced
    1 green bell pepper, seeded and cut into 1/2-inch pieces
    1 (8 ounce) can pineapple chunks in juice, drained

    Recipe



    Combine the pork with 1 tablespoon of the cornstarch in a medium bowl; toss well to soat and set aside. Combine the remaining 1 tablespoon cornstarch, the water, cinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
    Heat a nonstick wok or a large, deep skillet ower medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crsp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is cooked just through, 1-2 minutes

 

 

 

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