Pork with Green Pepper and Pineapple
This is a simple version of a sweet and sour dish, a traditional recipe that has become a favorite in Chinese restaurants all over the world.
– 1 lb. lean pork*
– 2 tbsp. soy sauce
– 2 tbsp. cornstarch
– 1 tbsp. sugar
– ½ c. pineapple juice (drained from can of unsweetened pineapple chunks)
– 3–4 tbsp. vegetable oil
– 1 c. chopped green pepper
– ½ c. thinly sliced carrots
– 1 c. pineapple chunks.
* This flavorful dish can easily be adapted to vegetarian tastes. Simply double the amount of green peppers, carrots, and pineapple in place of the pork and enjoy over steaming white rice! Red bell peppers also make a tasty addition to the mixture.
Slice pork thinly. (This is easiest when meat is partly frozen.)
Combine soy sauce and 1 tbsp. cornstarch in a bowl. Add pork to this mixture, stir, and set aside.
Mix remaining cornstarch with sugar and ½ c. pineapple juice. Set aside. Heat 3 tbsp. of oil in a large skillet or wok.
Add pork to the skillet and stir-fry 4 to 7 minutes, or until white all the way through.
Add pineapple juice mixture to meat and blend thoroughly. Remove from skillet and set aside.
If necessary, add up to 2 tbsp. of additional oil to skillet. Stir-fry green pepper, carrots, and pineapple chunks for about 3 minutes. Blend thoroughly with pork and serve.
Food: Pork with Green Pepper and Pineapple