Sweet & Sour Pork with Vegetables
Recipe from Family Circle

This pork and veggie stir-fry in its piquant sauce continues to be one of the best-loved Chinese recipes.



by 3  people


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Ingredients
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    3   tablespoons 
    vegetable oil
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    1   pound 
    thin-cut boneless pork chops, sliced
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    1   large 
    onion, thinly sliced
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    3   large 
    carrots, peeled, sliced
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    3   medium 
    zucchini (about 1-1/2 pounds), sliced
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    2   large 
    sweet green peppers, seeded, cored, sliced
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    1   teaspoon 
    salt
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    1   can 
    (8 ounces) pineapple chunks in juice, drained and juice reserved
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    1   can 
    (6 ounces) pineapple juice
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    1/3  cup 
    ketchup
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    3   tablespoons 
    distilled white vinegar
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    3   tablespoons 
    reduced-sodium soy sauce
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    3   tablespoons 
    packed light-brown sugar
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    2   tablespoons 
    cornstarch
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    1/2  teaspoon 
    hot-pepper sauce
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    1 1/2  cups 
    white rice, cooked following package directions

Directions
1.
In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add pork; saute until cooked through and lightly browned, about 5 minutes. Remove pork to a plate.
2.
Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and carrot; saute until slightly softened, about 5 minutes. Add zucchini, green pepper and salt; cook, covered, stirring occasionally, until pepper is softened, about 8 minutes.
3.
In small bowl, stir together the reserved pineapple juice, canned pineapple juice, ketchup, vinegar, soy sauce, brown sugar, cornstarch and hot sauce. Stir into the skillet. Then stir in pineapple chunks and reserved meat. Bring to simmering; cook until thickened, about 3 minutes. Serve pork over cooked white rice. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 503, Fat, total (g) 11, chol. (mg) 52, sat. fat (g) 2, carb. (g) 76, fiber (g) 4, pro. (g) 24, sodium (mg) 916, Percent Daily Values are based on a 2,000 calorie diet
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