Sweet and Sour Pork Stir-Fry

It’s happening.  The holiday season is upon us! Now don’t get me wrong, I have a plethora… I mean PLETHORA of sweets and treats recipes to post (now to just get around to posting them!) but this is also the season of busy family activities and having some quick healthy dinner options is more important than ever.  Now this sauce is only naturally sweetened with pineapple juice and a dash of honey.  If it’s not sweet enough for your family you could always add a little sugar to it as well.  But for me it’s perfect! And don’t be tempted to overcook the vegetables, that crisp tender snap is what you want!

Sweet and Sour Pork Stir-Fry

1 pound pork tenderloin, thinly sliced
1/3 cup cornstarch
2 T oil
1 red or white onion, chopped
1 bell pepper, ribs and seeds removed, chopped
2 ribs celery, chopped
8 oz can pineapple chunks, (juice reserved for sauce)
brown rice, for serving

Sauce:
3/4 cup pineapple juice
1/4 cup rice vinegar
2 T soy sauce
2 T cornstarch
1 tsp honey

In a small bowl,  whisk together sauce ingredients and set aside.
Toss the pork with the cornstarch and heat 1 T of the oil in a large skillet over medium high heat.
Add half the pork and cook until well browned on both sides.  Remove and repeat with remaining pork.
Cook the peppers, onion, and celery in skillet for 5-8 minutes, until crisp tender.
Add pork back to pan along with pineapple and sauce.
Simmer and cook until sauce is thickened and pork is cooked through.
Serve hot with brown rice.

Sweet and Sour Pork Stir-Fry

Ingredients

  • 1 pound pork tenderloin, thinly sliced
  • 1/3 cup cornstarch
  • 2 T oil
  • 1 red or white onion, chopped
  • 1 bell pepper, ribs and seeds removed, chopped
  • 2 ribs celery, chopped
  • 8 oz can pineapple chunks, (juice reserved for sauce)
  • brown rice, for serving
    Sauce:
  • 3/4 cup pineapple juice
  • 1/4 cup rice vinegar
  • 2 T soy sauce
  • 2 T cornstarch 
  • 1 tsp honey

Instructions

  • In a small bowl,  whisk together sauce ingredients and set aside.
  • Toss the pork with the cornstarch and heat 1 T of the oil in a large skillet over medium high heat.
  • Add half the pork and cook until well browned on both sides.  Remove and repeat with remaining pork.
  • Cook the peppers, onion, and celery in skillet for 5-8 minutes, until crisp tender.
  • Add pork back to pan along with pineapple and sauce.
  • Simmer and cook until sauce is thickened and pork is cooked through.
  • Serve hot with brown rice.
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