Ingredients
- Sweet-Sour Sauce shopping list
- 1/2 cup cider vinegar shopping list
- 1/2 cup firmly packed brown sugar shopping list
- 1/2 cup catsup shopping list
- 1/4 cup cornstarch shopping list
- 1/4 cup unsweetened pineapple juice shopping list
- 2 tablespoons soy sauce shopping list
- Stir Fry shopping list
- 2 lbs lean boneless pork, trimmed of excess fat and cut into 3/4 inch cubes (such as shoulder, butt or tenderloin) shopping list
- 1 egg, beaten shopping list
- 1/2 cup cornstarch shopping list
- 6 tablespoons salad oil shopping list
- 1 small green bell pepper, seeded and cut into 1-inch squares shopping list
- 1 small red bell pepper, sedded and cut into 1-inch squares shopping list
- 1 small onion, cut into wedges, layers separated shopping list
- 1/4 lb snow peas or sugar snap peas, ends and strings removed shopping list
How to make it
- Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
- Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
- Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
- Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; sitr-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.
The Rating
Reviewed by 2 people-
This sounds and look delicious!
valinkenmore
in Malott loved it
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This was a great sweet n' sour pork recipe! It didn't have much pineapple taste to it though, perhaps adding some pineapple pieces would be nice. We really enjoyed it as-is, but perhaps some extra flavour like pepper, ginger or garlic would be a nice...more
Cosmicmother
in Western loved it
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