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Sweet and Sour Pork Stir Fry
This recipe is from a friend who always seems to be short on time.
Because it uses pork tenderloin, it takes just a few minutes to put
together.
1 cup pineapple chunks in juice, drained (juice reserved)
1 oz rice vinegar
1 oz dark soy sauce
¼ cup chicken broth
1 tablespoon cornstarch
Coarse salt and ground pepper
4 tablespoons vegetable oil
1 lb pork tenderloin, cut into 1 ½ inch pieces
6 scallions, white and green parts separated, cut into 1 inch pieces
1 green bell pepper plus 1 yellow bell pepper (both with ribs and seeds
removed), cut into 2-inch pieces
1 cup thinly sliced carrots (cut on the bias in ¼ inch pieces)
Cooked rice, for serving
In a small bowl, whisk together 1/4 cup pineapple juice, vinegar, soy
sauce, cornstarch, and 1/4 cup chicken broth. Season sauce with salt and
pepper.
In a large nonstick skillet, heat 2 tablespoons of vegetable oil over
medium-high. Add pork and cook until well browned on one side, about 1
minute (you’ll cook the pork all the way later); transfer the pork to a
plate.
Add the scallion whites and bell peppers to the now empty skillet;
season with salt and pepper. Cook, stirring constantly, until peppers
are crisp-tender, 6 to 8 minutes.
Return the pork (along with any juices) to the skillet, and add the
carrots and pineapple chunks. Whisk sauce together again, then add it to
the skillet. Bring the liquid to a simmer; cook, stirring, until the
carrots are slightly tender and the pork is cooked through (about 4
minutes). Stir in the scallion greens, and serve over rice.
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