Sweet and Sour Pork Stir-Fry
Like the Beef and Scallion Stir-Fry, this is another dish that’s not only faster than Chinese take-out but tastes better than take-out. The only thing I would actually change though is to cook it in a large saucepan versus a skillet since there were just to many ingredients to fit in the skillet. But other than that, it was a delightful dish that was both savory and sweet with plenty of vegetables and chunks of juicy pineapples throughout in a nice thick and creamy sauce.
Sweet and Sour Pork Stir-Fry (adapted from Martha Stewart):
Yields 4 servings
- 1 can (8 oz) pineapple chunks in juice, drained, juice reserved
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Kosher salt and freshly ground black pepper, to taste
- Vegetable oil
- 1 lb pork tenderloin, halved lengthwise and thinly sliced
- 6 scallions, white and green parts separated, cut into 1-inch lengths
- 2 bell peppers, ribs and seeds removed, cut into 2-inch pieces
- 1 package (10 ounces) frozen broccoli florets, thawed and patted dry
- White rice, serving
In a small bowl, whisk together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch and 1/4 cup water. Season with salt and pepper, to taste; set aside.
Heat vegetable oil in a large nonstick skillet over medium high heat. Cook pork, in two batches, until well browned on one side, about 1 minute. Transfer to a plate.
Add the scallion whites and bell peppers to the skillet; season with salt and pepper, to taste. Cook, stirring, until peppers are crisp-tender, about 6-8 minutes.
Whisk the sauce and add to pan along with the pork, broccoli and pineapple chunks.
Bring to a simmer; cook, stirring, until broccoli is warmed through, about 2-4 minutes.
Stir in the scallion greens and serve with rice.