Sweet And Sour Pork Stir-fry

Have you ever heard of Terry Tate?

This is pretty funny stuff. I could use him here at my house to help enforce some of the rules. Could you imagine?

Now let’s tackle this fantastic stir fry.

Sweet And Sour Pork Stir-fry

Ingredients:

6 oz pineapple juice
1/4 cup chili garlic sauce
3 Tbs each rice vinegar, soy sauce and brown sugar
2 tablespoons each cornstarch and sherry
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces
3 Tbs oil, divided
1 Tbs each minced fresh ginger and garlic
2 red bell peppers, cut into strips
1 cup thinly sliced carrot
2 cups snow peas
1 bunch green onions, white and green parts separated, cut into inch bias-sliced pieces
1 cup whole cashews
1 cup cubed fresh pineapple

Directions:

1. Make sauce by Whisking together pineapple juice, chili garlic sauce, rice vinegar, soy sauce, brown sugar, sherry and cornstarch.

2. Heat 2 Tbs oil in a large wok or skillet over medium-high heat. Stir-fry pork, seasoned with pepper, in batches until browned, about 5 minutes per batch. Transfer pork to a plate.

3. Stir fry ginger and garlic in 1 Tbs oil for 30 seconds. Add bell pepper and carrot. Stir-fry for 3 minutes. Add snow peas and the white part of the green onions. Stir fry for 2 minutes.

4. Add pineapple and the reserved sauce. Simmer to thicken, about 2 minutes. Stir in reserved pork and simmer until heated through. Garnish with the green onion and cashews. Serve the pork mixture over rice.

Serves 6

Recipe from Cuisine At Home Magazine