Sweet And Sour Pork Stir Fry 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:

• Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
• Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
• Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

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 bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
• Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
• In a medium-sized saucepan, heat the oil to 350˚F (180°C).
• Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
• For the sauce, place a frying pan over a medium heat and add the oil.
• Sauté the garlic until fragrant, then fry the peppers until soften.
• Add in the pineapple and warm thorough.
• Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
• Add the pork to the frying pan and coat everything evenly with the sauce.
• Serve top with sesame seeds.
• Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
• Enjoy!

Steps:

• Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.

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.

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:

• 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:

• Dredge pork in cornstarch. Heat 2 tablespoons oil in wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from wok or skillet and set aside.
• Drain pineapple tidbits, reserving 1/4 cup juice. Add reserved juice and soy sauce to wok, stirring to loosen browned particles.
• Add remaining 1 tablespoon sesame oil to wok and stir-fry pineapple, bell peppers and green onions 5 minutes or until peppers are tender (careful to not over-cook).
• Stir together hoisin sauce and garlic-chili sauce and add to wok. Add pork and stir-fry 5 minutes.
• Serve over rice and sprinkle with toasted sesame seeds.

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, brown sugar, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside. , In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink., Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots, onion mixture and reserved pineapple; heat through. Serve with rice if desired.

Steps:

• In a small mixing bowl, combine brown sugar, soy sauce, vinegar cornstarch, and water. Blend thoroughly and set aside.
• Sift flour over both sides of pork medallions.
• Coat a nonstick skillet with low-calorie cooking spray. Add 1 tbsp oil and heat for 1 minute of med-high heat. Add pork and saute for 3 minutes. Turn and cook 2-3 minutes longer. Remove pork from skillet and set aside.
• Add remaining 2 tsp oil to skillet. Add green peppers, onion, and carrot. Stir-fry 4 minutes, or until vegetables are tender but still crisp. Stir in soy sauce mixture and pineapple tidbits with liquid. Bring to a boil and cook 1-2 minutes longer, or until sauce is thickened.
• Stir in pork and cook 1 minute longer.

Steps:

• In 2 tablespoons vegetable oil, stir fry the sliced onions, sliced green peppers, and sliced red peppers. Cook them for 2 minutes, or until softened.
• In another wok put a quart of peanut oil and heat it to 365 degrees. In a shallow bowl mix together 1/3 cup each cornstarch and flour. Dredge meat pieces in flour mixture. Add meat to wok. Deep fry pork until crunchy brown, about three minutes. Transfer meat with a slotted spoon to paper towels to drain.
• To the wok with the stir-fried vegetables add the pineapple dice, the pickled shallots, and the sauce. Simmer for one minute, then add the meat. Simmer until heated through. Add 1 tablespoon sesame oil and serve immediately.
• To make the marinade: In a bowl combine the first 6 ingredients and whisk them together. Cut the pork into 1-inch cubes, and with the flat side of a cleaver or a meat pounder, lightly pound the cubes to loosen fibers. Add meat to marinade and toss to coat. Let the meat marinate, covered and chilled, for 1 hour.;
• To make the sauce: In a bowl combine the sugar, salt, rice wine vinegar, tomato sauce, light soy sauce, and Shaosing wine. To a heated wok add the vegetable oil, minced garlic, and minced ginger. Stir fry 30 seconds. Add sauce ingredients from bowl and bring to a simmer. Stir in 1 tablespoon cornstarch dissolved in 2/3 cup canned chicken broth. Simmer mixture until lightly thickened, then keep it warm.;