Sweet-and-Sour Pork Stir-Fry
Bring your meals into balance by serving a modest amount of meat with plenty of veggies.
- Total Time:
- Servings: 4
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
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.
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.
To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
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.