Prep 30 mins
Cook 15 mins
This is one of my all time favorites, in any of it's incarnations. It's from the little booklet that came with my first wok. I found it in a box of stuff I hadn't been into in years. It got me started on a stir fry binge. It's been fun to relive some of the fun I've had learning to stir fry. Like most stir fries this one's quick, easy, and delicious. Yield, prep, and cooking times are a guess.
- 3⁄4 cup water
- 1⁄4 cup white vinegar
- 1⁄4 cup fresh orange juice
- 3 tablespoons clover honey (any lightly flavored honey will do)
- 2 tablespoons lemon juice
- 3 tablespoons ketchup
- 1 1⁄2 tablespoons cornstarch
- 2 tablespoons peanut oil
- 4 garlic cloves, minced
- 4 green onions, cut into 1 inch pieces, all the white, some green
- 1 lb boneless pork tenderloin, cut into 3/4 inch cubes or 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into 3/4 inch cubes or count shrimp, peeled, deveined
- 2 tablespoons peanut oil
- 1⁄2 green bell pepper, cut in half across, julienne
- 1⁄2 red bell pepper, cut in half across, julienne
- 1 cup baby carrots, cut in quarters lengthwise
- 1 yellow onion, very coarsely chopped
- 1 vine ripened tomatoes, skinned, drained, cut into eighths (OMIT TOMATO WITH THE SHRIMP)
- 2 (8 ounce) cans pineapple chunks, drained (make the cook a nice rum drink with the juice)
- 1⁄4 cup chicken stock (pork recipe only)
- Combine the sauce ingredients, set aside.
- Heat the wok over high heat.
- Add oil swirl to coat.
- Add garlic and green onions, Stir fry 1/2 minute.
- Add pork or chicken, stir fry 3 minutes or 'til is opaque.
- If doing shrimp, stir fry 2 minutes, 'til pink.
- Remove and set aside.
- Keep warm.
- Quickly wipe the wok, Reheat.
- Add oil, swirl to coat.
- Add peppers and carrots, stir fry 2 minutes.
- Add onion and tomato, (omit tomato with shrimp) stir fry 1 minute.
- Push the vegetables up the sides of the wok.
- Stir the sauce, pour into the center of the wok.
- Stir 'til bubbly.
- Return the meat to the wok.
- Add pineapple, combine with vegetables.
- For shrimp or chicken, heat and serve.
- For pork, add chicken stock, cover, cook over medium heat for 4-5 minutes 'til pork is opaque throughout.
- Serve with jasmine or basmati rice.
I tried this on my husband and he didnt like it so much. It wasnt "sweet" enough for him. I liked the flavors, but I found the cornstarch a bit overwhelming on the pork.
I liked this sweet & sour dish and it smelled great when cooking it. I made it with pork loin chops and did add the chicken stock, but I think it would have been better to have left it out so the sauce was thicker and less diluted. Not my favorite sweet & sour, but it was still good. Thanks for sharing!
This was terrific! I've tried other S&S recipes and some were way to sweet. This was just right. I made mine with pork and used cut up pork loin chops. They were a little on the tough side, so if others want to use pork, I would suggest to others to stick with the pork tenderloin you recommend. I didn't add the lemon juice, but used some of the pineapple juice instead. I didn't end up adding the chicken stock as I liked the thickness of the sauce and didn't want to thin it out any. I served this with jasmine rice.