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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Bathurst, New Brunswick, Eva Doucet shares this sweet-and-sour entree that combines tender pork, tangy pineapple, crunchy water chestnuts and colorful pepper strips. It has superb flavor, and friends love it, she writes. Ingredients:
4 tablespoons king arthur unbleached all-purpose flour, divided |
2 teaspoons ground ginger |
1 teaspoon salt |
1/4 teaspoon pepper |
1 pound pork chop suey meat |
2 tablespoons vegetable oil |
1 can (20 ounces) pineapple chunks |
1/4 cup sugar |
1/4 cup cider vinegar |
1/4 cup soy sauce |
1 tablespoon worcestershire sauce |
1 tablespoon chili sauce |
1 small green pepper, julienned |
1 can (8 ounces) sliced water chestnuts, drained |
1 cup canned bean sprouts |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over medium-high heat, stir-fry pork in oil for 5-7 minutes or until no longer pink.
2. Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork. Add green pepper, water chestnuts, bean sprouts and pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 4 servings.
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