Stir Fry Sweet & Sour Pork or Chicken or Shrimp
- Reviews 5
Ready In: 45 mins
Serves: 4-6
Ingredients
Sauce
- 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
Main Ingredients
- 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)
Directions
- 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.
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