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Sweet & Sour Pork

http://www.eatingwell.com/recipes/sweet_sour_pork.html

From EatingWell:  September/October 2011

Pineapple, tomato and pork combine in a sweet-tangy sauce in this easy, bright- flavored sweet and sour pork stir-fry. This dish does have a fair amount of acid (from vinegar, tomatoes and pineapple), which can affect the patina of your wok. So remove the food from the wok as soon as you’re done cooking, and if your wok shows any signs of rusting, reseason it (see Tips).

4 servings, about 1 1/4 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Combine pork, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine (or sherry), 1 1/2 teaspoons cornstarch, salt and pepper in a medium bowl. Stir in sesame oil until well combined.
  2. Combine pineapple juice, vinegar, ketchup and brown sugar in a small bowl. Stir in the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine (or sherry) and 2 teaspoons cornstarch.
  3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut (or canola) oil. Carefully add the pork in one layer. Cook undisturbed for 1 1/2 minutes, letting it begin to sear. Then, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 1 minute. Transfer to a plate.
  4. Swirl the remaining 1 tablespoon oil into the wok, add carrot and stir-fry for 30 seconds. Return the pork with any juice to the wok. Add tomato and scallions and stir-fry for 30 seconds. Swirl in the pineapple juice mixture, add pineapple and stir-fry until the pork is just cooked through and the sauce is lightly thickened, 1 to 2 minutes more.

Nutrition

Per serving : 312 Calories; 17 g Fat; 5 g Sat; 8 g Mono; 65 mg Cholesterol; 21 g Carbohydrates; 19 g Protein; 2 g Fiber; 419 mg Sodium; 465 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 2 1/2 lean meat, 1 1/2 fat

Tips & Notes