Sweet & Sour Pork with Vegetables
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 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-size 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
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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