 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
You couldn't ask for a better blend of sweet and sour flavors! This recipe has it. Ingredients:
1/4 cup cornstarch |
1 egg |
1-1/2 pounds boneless pork, cut into 1/2-inch cubes |
3 tablespoons vegetable oil, divided |
2 medium carrots, sliced |
1 medium onion, chopped |
1 garlic clove, minced |
1 medium green pepper, cut into 1-inch pieces |
2 tablespoons water |
1 can (8 ounces) unsweetened pineapple chunks |
sauce: |
1 tablespoon cornstarch |
1/3 cup packed brown sugar |
1/4 cup chicken broth |
1/4 cup white wine vinegar |
1 tablespoon soy sauce |
1/2 teaspoon minced fresh gingerroot |
hot cooked rice |
Directions:
1. In a large bowl, combine cornstarch and egg until smooth. Add pork; toss to coat. In a skillet or wok, stir-fry half of the pork in 1 tablespoon oil until no longer pink; remove. Repeat with remaining pork and 1 tablespoon oil; set pork aside and keep warm.
2. Stir-fry the carrots, onion and garlic in the remaining oil for 3 minutes. Add green pepper and water; stir-fry for 2 minutes. Drain pineapple, reserving 1/4 cup juice. Add pineapple and pork to pan.
3. Combine cornstarch and brown sugar. Stir in chicken broth, vinegar and soy sauce until smooth. Add ginger and reserved pineapple juice; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6 servings.
|
|