Pork: Sweet and Sour

Serve over hot cooked rice (we use brown or Basmati which is a nice light rice

Ingredients

  • 2-3 c. hot cooked rice
  • 1 lb. pork tenderloin cut into 1" pieces
  • 1 Tbls. white wine
  • 2 Tbls. Kikkoman low sodium soy sauce
  • 1 clove garlic, minced
  • 1 t. grated ginger root
  • 1 egg
  • 1/2 box of cornstarch
  • 1-1/8 c. sugar
  • 2 Tbls Kikkoman low sodium soy sauce
  • 1 Tbls. white wine
  • 1/2 c. white vinegar
  • 1/2 c. pineapple juice
  • 5 Tbls. catsup
  • 1/2 c. cold water
  • 2 Tbls. cornstarch
  • 1/2 c. green peppers in strips
  • 1 can bamboo shoots, drained
  • 1/2 c. red peppers in strips
  • 1 can pineapple chunks (reserve juice), dry on paper towel

Instructions

Prepare cooked rice according to package directions.

Marinade pork tenderloin in wine, soy sauce, garlic and ginger root for at least 1 hour (I usually marinate all day) and drain.

For batter: Mix egg into meat with hands. Sprinkle cornstarch over meat until all are covered.

Fry at 420 degrees (not real hot oil) until done. Do in batches. Drain on paper towel and keep warm.

Then stir fry peppers and bamboo shoots in 1-2 Tbls of oil until tender crisp.

Add pineapple chunks and saute, warming through.

For sauce: Combine sugar, soy sauce, wine, vinegar, pineapple juice and catsup. Bring to a boil.

Mix cornstarch and cold water. Add to boiling mixture and stir until thickened. This sauce can be made ahead of time.

If you don’t use batter, stir fry Pork in about 1 tablespoon of oil until done. Remove from wok and keep warm.

Stir-fry peppers and bamboo shoots in 1-2 Tbls. oil just until peppers are tender crisp; add pineapple chunks and sauce. Stir in pork and warm through.