Mom's Stir Fry Sweet & Sour Pork
Submitted by MRGLONG33
Sweet and sour pork stir fry with pineapple, cucumber, tomato, and red pepper in a fish sauce and vinegar glaze, finished with a light cornstarch coating. A 30-minute wok dinner.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minThis Southeast Asian-style sweet and sour pork skips the deep-fried battered chunks of the takeout version in favor of thinly sliced pork tenderloin cooked fast in a wok. Pineapple, cucumber, tomato, and red bell pepper all go in, with fish sauce providing the savory depth that soy sauce alone can’t quite match.
The cornstarch slurry added at the end coats everything in a thin, glossy finish rather than a thick, gloppy sauce. That light coating is what makes this feel fresh instead of heavy.
Serve immediately over steamed rice. The cucumber especially softens quickly, so this is a dish that doesn’t wait well.
Ingredients
Directions
In a wok, cook pork and garlic in hot oil for 3 to 4 minutes over medium heat.
Add sugar, fish sauce, and onions.
Stir 5 to 6 time, then add the remaining ingredients except for the cornstarch mixture.
Continue cooking 3 to 4 minutes longer.
Pour in the corn starch mixture.
Stir well until all meat and vegetables are coated with light clear starch.
Remove from heat.
Serve hot over rice.
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