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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.

Reviews (11)

  • blackbodhi 19 Aug, 2011

    I should say that pork took me much more than one minute to cook in the first step (if you follow the recipe, the pork will have only 3 minutes to cook, which was not enough for our tastes).

    I have added a dash of ginger and chinese 5-spice to the sauce. I have also sprinkled pork with dried ginger, salt and pepper before cooking and let it stand. I was also pretty liberal with the pepper throughout the cooking and the recipe came exactly to my tastes: sweet and sour, with a bit of heat.

  • Schmooter 16 May, 2011

    This recipe was good and easy to make; however, I found the sauce to be a bit bland - I added a little Hoisin sauce to improve the flavor.

  • 10x10x10 16 Nov, 2010

    Have tried this recipe with pork

  • 10x10x10 16 Nov, 2010

    Have tried this recipe with pork

  • smd1227 25 Jan, 2010

    After reading the comments, I made this adding freshly grated ginger, a little bit of light brown sugar and some toasted sesame oil. Not bad. I would make it again.

  • karbatt 12 Nov, 2009

    I also found the sauce to be awfully bland - I'm not sure what would improve it, but I wouldn't make it again.

  • esp0000 3 Mar, 2009

    I made this w/chicken for my boyfriend and he loved it. We'll definitely have this for dinner soon again!

  • dulser 4 Feb, 2009

    Very tasty and super healthy! Easy to make for a beginner cook. =)

  • mwedding 19 Jan, 2009

    Not bad! Good and quick and colorful. I found the sauce bland, even after adding garlic and ginger. Also, I think if you cook the veggies according to these times, you'd end up with seriously soggy stuff. I did the peppers for 3 minutes and really just tossed the broccoli in until coated.

  • etawalker 11 Jan, 2009

    We found this dish rather bland. It's not something I would make again.

  • tifscatku 7 Jan, 2009

    This is a good meal to make on a weeknight. Though I have to say there was nothing sweet about it. As a basic stir-fry, it stands up well, but don't think that you will be getting the taste of take-out Chinese food sweet and sour pork with the red sauce. Beyond that complaint, it is a meal I would make again, and a good way to get veggies and meat in a one-pot meal.

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