This is a very good recipe that my daughter used in a 4-H cooking contests. Very Good!
1 medium onion, sliced into thin wedges 1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced 1 garlic clove, minced
2 tablespoons cooking oil, divided 1 pound pork loin
2 cans (8 ounces each) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch ½ cup corn syrup
¼ cup vinegar 3 tablespoons soy sauce
2 tablespoons ketchup
Hot cooked rice
In a large skillet or wok over medium high heat, stir-fry onion, peppers, and garlic in 1 tablespoon oil for 3 – 4 minutes or until crisp-tender. Remove vegetables; set aside and keep warm.
Cut pork into 3-inch x ½-inch x 1/8-inch strips; stir-fry over medium high heat in remaining oil for 5 – 7 minutes or until no longer pink.
Drain pineapple, reserving juice; set pineapple aside.
Combine juice and cornstarch; add corn syrup, vinegar, soy sauce and ketchup.
Add to skillet with pork, vegetables and pineapple. Bring to a boil; boil and stir for 2 minutes.
Serve over hot rice. Yield: 4 servings.
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