Time 30m Number Of Ingredients 11 Steps:
In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate. To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes. Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.
Time 25m Yield 4 servings Number Of Ingredients 12 Steps:
Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet. Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.
Yield 4 Number Of Ingredients 9 Steps:
Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally. Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple chunks; cook and stir only until pineapple is heated through.
Time 25m Yield 4 servings. Number Of Ingredients 16 Steps:
Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes. Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.
Time 15m Number Of Ingredients 9 Steps:
Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar. Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside. Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through - it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.
Time 30m Yield 2 servings Number Of Ingredients 14 Steps:
In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated. In a medium-sized saucepan, heat the oil to 350˚F (180°C). Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside. For the sauce, place a frying pan over a medium heat and add the oil. Sauté the garlic until fragrant, then fry the peppers until soften. Add in the pineapple and warm thorough. Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil. Add the pork to the frying pan and coat everything evenly with the sauce. Serve top with sesame seeds. Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams Enjoy!
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In a small mixing bowl, combine brown sugar, soy sauce, vinegar cornstarch, and water. Blend thoroughly and set aside. Sift flour over both sides of pork medallions. Coat a nonstick skillet with low-calorie cooking spray. Add 1 tbsp oil and heat for 1 minute of med-high heat. Add pork and saute for 3 minutes. Turn and cook 2-3 minutes longer. Remove pork from skillet and set aside. Add remaining 2 tsp oil to skillet. Add green peppers, onion, and carrot. Stir-fry 4 minutes, or until vegetables are tender but still crisp. Stir in soy sauce mixture and pineapple tidbits with liquid. Bring to a boil and cook 1-2 minutes longer, or until sauce is thickened. Stir in pork and cook 1 minute longer.
Time 46m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Dredge pork in cornstarch. Heat 2 tablespoons oil in wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from wok or skillet and set aside. Drain pineapple tidbits, reserving 1/4 cup juice. Add reserved juice and soy sauce to wok, stirring to loosen browned particles. Add remaining 1 tablespoon sesame oil to wok and stir-fry pineapple, bell peppers and green onions 5 minutes or until peppers are tender (careful to not over-cook). Stir together hoisin sauce and garlic-chili sauce and add to wok. Add pork and stir-fry 5 minutes. Serve over rice and sprinkle with toasted sesame seeds.
Time 30m Yield 8 servings. Number Of Ingredients 13 Steps:
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, brown sugar, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside. , In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink., Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots, onion mixture and reserved pineapple; heat through. Serve with rice if desired.
More about “sweet and sour pork stir fry recipes”
Time 35m Yield 6 Number Of Ingredients 16 Steps:
In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside. In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm. Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant. Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.
