Time 1h15m Yield 4 servings Number Of Ingredients 23 Steps:
Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside. Meanwhile, make the sweet and sour sauce: In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste. Heat oil in a Dutch oven to 350 degrees F. Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy. In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.
Time 30m Yield 6 servings. Number Of Ingredients 14 Steps:
Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Time 40m Number Of Ingredients 11 Steps:
Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm. Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate. Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes. Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.
Time 25m Yield 2-3 serving(s) Number Of Ingredients 13 Steps:
Melt butter or margarine in a large, heavy skillet. Toss onions with garlic in butter over medium heat until just softened. Add pork and brown lightly two or three minutes per side. Remove meat and set aside. Toss peppers, pineapple, ginger, thyme, salt, pepper and chilies (if using) into the skillet and cook briefly. Sprinkle with flour and add milk, stirring well, bringing it just to the boil. Lower heat and cook, stirring for a few minutes until sauce is smooth and lightly thickened. Return pork to pan and heat through. Adjust seasonings. Great served with rice or noodles.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Prepare rice according to package instructions and keep warm. Should give you about 4 cups prepared. Mix 2 tablespoons cornstarch with 2 tablespoons soy sauce and ginger and coat pork. Drain pineapple keeping a 1/2 cup of the juice and set pineapple aside. Combine the 1/2 cup of pineapple juice with 1 tablespoon cornstarch and 1/4 cup soy sauce and set aside. Heat oil and stir fry pork for 2 minutes. Add peas and pepper and stir fry another 2 minutes. Add sauce mixture and pineapple and cook on medium heat until it boils and thickens. Serve over rice.
Time 1h15m Yield 4 servings Number Of Ingredients 13 Steps:
Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.
Time 45m Yield 4 Number Of Ingredients 18 Steps:
Whisk 3 tablespoons flour and 2 tablespoons water for sauce together in a 3-quart saucepan until well combined. Mix 1 1/2 cup water, brown sugar, rice vinegar, lemon juice, orange juice, garlic, and onion powder together in a bowl. Slowly add to the flour-water mixture in the saucepan while stirring. Bring to boil over medium-high heat. Continue to cook and stir until sauce has thickened, 3 to 5 minutes. Remove from the heat. Combine 1/4 cup flour, salt, and pepper for pork in a resealable plastic bag. Cut pork into bite-sized pieces; drop into the flour mixture and shake until well coated. Melt butter in a 5-quart skillet over medium heat. Add pork pieces and and cook until browned, 3 to 5 minutes. Add carrots and sauce and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Add pineapple and orange and simmer for 5 more minutes. Serve over cooked rice.
Time 35m Yield 4 Number Of Ingredients 16 Steps:
Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard. Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl. Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute. Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes. Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks. Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.
