Sweet and Sour Pork Stir-Fry

By cindygwest

Ingredients

• For the sauce, whisk:
• 1 can pineapple juice (6 oz.)
• 1/4 cup chili garlic sauce
• 3 T. each rice vinegar, low-sodium soy sauce, and brown sugar
• 2 T. each dry sherry and cornstarch
• For the pork, sear:
• 1 lb. pork tenderloin, trimmed, cut into 2-inch chunks, seasoned with salt and black pepper
• 3 T. oil, divided
• Stir-Fry:
• 1 T. each minced fresh ginger and garlic
• 2 red bell peppers, cut length-wise into 1/4 inch strips
• 2 cups snow peas, trimmed
• 1 cup thinly sliced carrot, cut into 1-inch pieces
• 1 bunch scallions, white and green parts separated, cut into 1-inch bias-sliced pieces
• Add:
• 1 cup cubed fresh pineapple
• whole cashews

Details

Servings 6

Preparation

Step 1

For the sauce, whisk together all ingredients in a bowl until smooth; set aside.

For the pork, sear pork in 2 T. oil in two batches in a wok or large nonstick skillet over high heat until browned, 5 minutes per batch. Transfer pork to a paper-towel-lined plate. Wipe wok clean.

Stir-fry ginger and garlic in 1 T. oil in same wok over medium-high heat until fragrant, 30 seconds. Add bell pepper and carrot; stir fry 2 - 3 minutes. Add snow peas and scallion whites; stir fry 1 - 2 minutes.

Add pineapple and reserved sauce mixture; simmer to thicken, about 2 minutes. Stir in reserved pork and simmer until heated through, 2 minutes. Garnish each serving with scallion greens and cashews.