1 lb. pork tenderloin, cubed
2 Tbsp. dry sherry or white wine
1 tsp. cornstarch
1 green bell pepper, cubed
1 red bell pepper, cubed
1/2 white onion, cubed
1, 8 oz. can pineapple chunks (save the juice)
1/2 cup pineapple juice (if not enough juice, add water)
1/3 cup rice vinegar
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 Tbsp. plum sauce
2/3 cup sugar
1 clove garlic, pressed or minced
1. Marinate the pork cubes in the sherry and cornstarch. Stir fry over medium heat till brown. Cover and continue cooking approx. 2 minutes. Remove cover and drain off some of the excess liquid.
2. To make the sweet and sour sauce, first mix the pineapple juice and rice vinegar with the cornstarch. Add remaining ingredients, stir and set aside.
3. Turn heat to medium-high and add the bell pepper chunks, onion and sweet and sour sauce to the cooked pork. Mix gently and cook until sauce is boiling and thickens slightly. Add the pineapple chunks and stir to heat.
4. Serve with hot rice. So easy!
***Note, you can use another cut of pork, but the pork tenderloin will remain tender when stir fried.
This is a healthier sweet and sour pork that is NOT deep
Recipe compliments of www.houserice.com