Sweet and Sour Stir-Fried Pork with Pineapple

TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 tablespoon peanut oil
  • 2 cloves garlic, minced
  • 2 bell peppers (any color), sliced
  • 1/2 cup diced fresh pineapple
  • 4 scallions, thinly sliced on the diagonal
  • 2 tablespoons roasted peanuts, chopped (optional)
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Directions

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. Serve over the rice and garnish with roasted peanuts if desired.

Per serving (does not include optional peanuts): Calories 444; Total Fat 8 grams; Saturated Fat 2 grams; Protein 35 grams; Total Carbohydrate 56 grams; Sugar: 15 grams; Fiber 4 grams; Cholesterol 92 milligrams; Sodium 737 milligrams;

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on December 05, 2013

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    This was better than any Chinese take out. Instead of tenderloin I used chicken thighs. Instead of coating the chicken with the cornstarch I just added 2TB with 2TB of water mixed well and added to sauce for thicken agent. I also used sesame oil instead of peanut. My husband wants me to make again this week. He can eat Chinese everyday. Thanks Kelsey

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  • on August 23, 2013

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    Really tasty and easy to prepare. I'll be making this often

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  • on March 28, 2012

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    Tasty? Yes! I have a feeling this recipe will be in my circuit for years. My whole family LOVED it. I love the leftovers, too. I think this recipe might even taste BETTER the second day. I love Kelsey! Her recipes never disappoint!

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