Sweet and Sour Pork Stir-fry
|Source:||Kristen J. Gough|
This classic family meal blends vegetables with low-fat meat – perfect for a healthy dinner. Read more about it in the Metro Parent Crumbs blog.
|Prep Time:||15 minutes|
|Cook Time:||5 minutes|
|Number of Servings:||4|
1 1/2 lb. pork
1 red bell pepper
1 bunch green onions
1/3 cup vinegar (red wine is best)
3 Tbsp. sugar (you may need more)
1/2 tsp. ground ginger (or fresh, grated)
1 1/2 tsp. soy sauce
2 Tbsp. ketchup
2 tsp. cornstarch
1/2 tsp. sesame oil
*1/2 tsp. Asian garlic chili sauce (recommended) or 1/4 tsp. cayenne pepper
|Directions:||1. Cut the peppers and onions into bite-sized pieces and set aside.
2. Cut the pork into long strips and set aside.
3. In a small mixing bowl, stir together all of the sauce ingredients. (If you like a saucier dish, double the ingredient amounts.)
4. Add 1 tablespoon oil (canola or peanut) to your wok or large skillet. Bring the oil to medium high heat.
5. Add the pork to the wok and cook until heated through and no longer pink. Remove to another dish.
6. Add a teaspoon of oil into the wok and bring it to medium high heat. Add the veggies into the wok and cook for about 2 to 3 minutes, stirring frequently.
7. Carefully, push the veggies into the sides of the pan and add the pork into the middle.
8. Pour the sauce into the middle of the pan and bring it to a boil. As soon as it starts to bubble, turn the temperature down (the sauce will thicken when boiled). You can adjust the sweetness and sourness of the sauce to your taste by adding in more sugar or vinegar (you might also want to add in a little more kick; for that, toss in a few more sprinkles of cayenne pepper).
9. Serve the dish over prepared rice or rice noodles.
*Found in the Asian section of the grocery store.