Wednesday, January 26, 2011

Sweet and Sour Pork

This recipe was on and was kind of poorly arranged.  However, it made some of the BEST sweet and sour pork ever!  I can't leave any recipe alone, and there were some things we didn't have in our kitchen so I've posted this as I cooked it.  The time investment wasn't too high and it was absolutely worth it in the end!

10 oz. pork tenderloin or boneless pork chops cut into bite sized cubes
OR 10 oz. chicken tenderloins cut into bite sized cubes
1 tbsp. not soy sauce
1/2 tbsp. red wine vinegar
1/2 tsp. powdered ginger
1 1/2 tbs cornstarch
Marinate pork your marinade for 15-20 minutes.  Fry in 3 tbsp of canola oil at Medium-High heat.  Drain and set aside.
3 tbsp. canola oil
1 clove garlic
1 small bamboo shoot thinly sliced (optional)
1 cup sliced baby bella mushrooms
1 small onion diced
1 carrot shredded or julienned
1 1/2 cups of diced colored peppers

3/4 can of diced or cubed pineapple (drained)

Heat oil. Add garlic, onions, mushrooms, (bamboo shoots), carrots, and peppers. Stir Fry quickly at Med to Med-High heat. Add sauce (see below) and bring to a boil.

1 tbsp. ketchup
6 tbsp. sugar
2 tbsp.
 not soy sauce
1 tsp. salt
1/2 Edward & Sons Vegetable Bullion
1 cup water

Pour in a mixture of 1 tablespoon cornstarch mixed with ¼ cup water. Add 3 tbs white vinegar.  Add fried pork and pineapple.
Mix well.
Serve while hot.

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