From WW Take-Out Tonight. "The sauce in this dish is extremely versatile. Try substituting chicken, shrimp, scallops, or even skinless duck breasts for the pork in this recipe."
- 1 lb pork tenderloin, trimmed of all visible fat, cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 1⁄3 cup water
- 1⁄4 cup rice vinegar
- 1⁄4 cup sugar
- 3 tablespoons ketchup
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon canola oil
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 green bell pepper, seeded and cut into 1/2-inch pieces
- 1 (8 ounce) can pineapple chunks in juice, drained
- Combine the pork with 1 tablespoon of the cornstarch in a medium bowl; toss well to soat and set aside. Combine the remaining 1 tablespoon cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
- Heat a nonstick wok or a large, deep skillet ower medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is cooked just through, 1-2 minutes.
This is an excellent WW dish! I do think that next time I will throw in more veggies. Like Derf did. Wonderful flavor, easy to prepare and you get to stay on program. I used shrimp and also dusted the finished product with some red pepper flakes for heat. (not showing in photo). I did add about 2 tbls of water before adding the ginger and garlic to deglaze my wok. I also added another 2 tbls of water about 2 minutes into the bell pepper and pineapple cooking time. This thicken up beautifully with the final addition of the sauce mixture. I served this delicious dish over rice.Thanks for posting.
Yes, this is a good one! Great alternative to chinese sweet & sour pork. Very tasty! You wouldn't know its good for you! Looks different from picture, more red sauce in the one I made. I would make this one again!
I made adaptations to cook in a crockpot and was pleased with the results. The sauce is terrific~not too sour, nor too sweet and a pretty pale red. I added addition vegetables (carrots, onion, & celery) . Thank you for sharing the recipe! It will be in my keeper cookbook. :-)