Wednesday, June 6

Sweet and Sour Pork Stir Fry

If you're a fan of that tangy orange sauce Panda Express uses on their Orange Chicken then this recipe will be right up your alley.

1 can of chunk pineapple(just use the juice for the sauce)
1/4 t chili powder
zest of 1 orange
1 T vinegar
1/4 t ginger powder
1/4 t garlic powder
black pepper
3 T soy sauce
1/3 cup water
1T plus 1t cornstarch

Stir Fry 
1 head of white cauliflower
1 head broccoli
1 onion
3 carrots
pork for stir fry (for this recipe I found a great deal on bone-in pork chops and just used the meat from them)

Cooked rice- I used wild rice but honestly any variety of rice would work just fine.

Chop your meat into bite-sized pieces and place in a bowl, add in 1/4 t garlic powder, 1/8 t ginger and a couple turns of black pepper and stir to coat the meat. Place your meat mixture in the fridge while you prepare your veggies.

Keeping your vegetables separate, chop the cauliflower, broccoli, carrots and onions.

Place about 1 T of oil in your skillet or wok with the heat on medium and stir fry the pork until cooked. Place meat in a covered bowl to keep warm. Next stir fry each veggie separately beginning first with the cauliflower then the broccoli, carrots and lastly the onions. Keep the vegetables at a crisp tender as they will soften as they sit. Remove veggies as they are done and place with the cooked pork.

Combine all sauce ingredients together and pour into the empty wok or skillet. Bring sauce to a boil (the sauce will turn from a cloudy orange to a bright translucent orange/red color). If the sauce seems too thick add a little more water to thin it out. Turn heat down to low and add the veggie mixture and the reserved pineapple chunks to the sauce. Serve over your favorite rice.

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