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.
Ingredients
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3 tablespoonsvegetable oilsee savings
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1 poundthin-cut boneless pork chops, slicedsee savings
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1 largeonion, thinly slicedsee savings
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3 largecarrots, peeled, slicedsee savings
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3 medium-sizezucchini (about 1-1/2 pounds), slicedsee savings
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2 largesweet green peppers, seeded, cored, slicedsee savings
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1 teaspoonsaltsee savings
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1 can(8 ounces) pineapple chunks in juice, drained and juice reservedsee savings
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1 can(6 ounces) pineapple juicesee savings
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1/3 cupketchupsee savings
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3 tablespoonsdistilled white vinegarsee savings
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3 tablespoonsreduced-sodium soy saucesee savings
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3 tablespoonspacked light-brown sugarsee savings
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2 tablespoonscornstarchsee savings
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1/2 teaspoonhot-pepper saucesee savings
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1-1/2 cupswhite rice, cooked following package directionssee savings
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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: Calories 503, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 52 mg, Sodium 916 mg, Carbohydrate 76 g, Fiber 4 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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