Stir Fried Pork With Sweet And Sour Sauce Recipes

Steps:

• In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
• In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
• Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
• Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.

Steps:

• In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
• To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
• Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

Steps:

• Make stir-fry sauce: combine ingredients in a bowl; set aside.
• Toss the pork with the soy sauce.
• Heat 2 teaspoons oil in a large nonstick skillet over high heat until just smoking.
• Add in pork and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes; transfer pork to a clean bowl.
• Add 1 more tablespoon oil to the pan and return to high heat until shimmering.
• Add in onion and snow peas; cook/stir until softened, about 3 minutes.
• Add in pineapple and cook until warmed through.
• Clear center of pan and add remaining 1 teaspoon oil, garlic, and ginger; cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds.
• Stir in cooked pork; whisk sauce to recombine, add it to the pan, and bring to a simmer.
• Cook until sauce thickens, 1-2 minutes; serve immediately.

Steps:

• Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.
• Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.
• Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through - it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.

Steps:

• In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.

Steps:

• Trim fat from pork; cut pork into slices, 2 X 1 x 1/8 inch.
• Toss pork, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce, 1/2 teaspoon sugar and the white pepper in glass or plastic bowl.
• Cover and refrigerate 20 minutes.
• Cut carrot diagonally into thin slices.
• Cut green pepper into 1-inch pieces.
• Cut green onions into 2-inch pieces.
• Mix 1 tablespoon cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add vegetable oil; rotate wok to coat side.
• Add garlic; stir-fry until light brown.
• Add pork; stir-fry until no longer pink.
• Stir in carrot and chicken broth.
• Cover and cook over high heat 1 minute.
• Stir in pineapple.
• Mix 1/4 cup sugar, the vinegar and 1 tablespoon soy sauce; stir into pork mixture.
• Heat to boiling.
• Stir in cornstarch mixture; cook and stir until thickened, about 20 seconds.
• Add green pepper and green onions; cook and stir 30 seconds.
• Microwave Reheat Directions: Prepare Stir-fried Pork with Sweet and Sour Sauce as directed except - omit green pepper and green onions; cover and refrigerate no longer than 24 hours.
• Just before serving, prepare green pepper and green onions.
• Cover pork mixture tightly and microwave on microwave-proof platter or bowl on high (100%) power 4 minutes; stir in green pepper and green onions.
• Cover and microwave until hot, about 4 minutes longer.
• Let stand covered 2 minutes.

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

Steps:

• Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
• Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
• Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
• Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
• In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Steps:

• Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
• Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.