Sweet-and-sour Pork Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Pork tenderloin,
3/4 tsp: Salt,
16 ounce: Canned pineapple tidbits,
1/4 tsp: Pepper,
1/3 cup: Ketchup,
1/4 tsp: Ground ginger,
1/3 cup: Water,
2 tbsp: Cooking oil,
2 tbsp: Soy sauce,
1 medium: Onion, chopped
2 tbsp: Vinegar,
1: Green pepper, cut into thin
2 tbsp: Brown sugar,
Strips,
2 tbsp: Cornstarch,
Hot cooked rice,
Directions:
Cut the tenderloin into 1 1/2" x 1/4" strips; set aside. Drain
pineapple, reserving juice in a small bowl. Set pineapple aside. To
juice, add ketchup, water, soy sauce, vinegar, brown sugar,
cornstarch, salt, pepper and ginger; stir until smooth. Heat oil in
a large skillet or wok on high; stir-fry pork and onion for 5-7
minutes or until pork is no longer pink. Stir pineapple juice
mixture; add to skillet. Cook and stir until thickened and bubbly.
Add pineapple and green pepper. Reduce heat; cover and cook for 5
minutes. Serve immediately over rice.
Serves: 4 From: "Taste of Home" Magazine, Feb/Mar 1995
From: Debbie Carlson Date: 04-02-95 (159) Fido:
Cooking
Source from luhu.jp
pineapple, reserving juice in a small bowl. Set pineapple aside. To
juice, add ketchup, water, soy sauce, vinegar, brown sugar,
cornstarch, salt, pepper and ginger; stir until smooth. Heat oil in
a large skillet or wok on high; stir-fry pork and onion for 5-7
minutes or until pork is no longer pink. Stir pineapple juice
mixture; add to skillet. Cook and stir until thickened and bubbly.
Add pineapple and green pepper. Reduce heat; cover and cook for 5
minutes. Serve immediately over rice.
Serves: 4 From: "Taste of Home" Magazine, Feb/Mar 1995
From: Debbie Carlson Date: 04-02-95 (159) Fido:
Cooking
Source from luhu.jp