Under 30 Minutes

Sweet-and-Sour Pork Stir-Fry

Bring your meals into balance by serving a modest amount of meat with plenty of veggies.

  • Prep:
  • Total Time:
  • Servings: 4
Sweet-and-Sour Pork Stir-Fry

Source: Everyday Food, January 2009


  • 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil
  • 1 pork tenderloin (about 1 pound), 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
  • Cooked rice, for serving


  1. 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.

  2. 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.

  3. To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.

  4. 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.


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