Stir Fried Pork With Sweet And Sour Sauce Recipes

SWEET AND SOUR PORK III

Steps:

• Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
• Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
• Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
• Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
• In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

SWEET AND SOUR GROUND PORK STIR-FRY

Steps:

• Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
• Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.

SWEET-AND-SOUR PORK STIR-FRY

Steps:

• In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
• To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
• Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

SWEET & SOUR PORK STIR-FRY

Steps:

• Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.
• Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.
• Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through - it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.

SWEET-AND-SOUR PORK STIR-FRY

Steps:

• Dredge pork in cornstarch. Heat 2 tablespoons oil in wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from wok or skillet and set aside.
• Drain pineapple tidbits, reserving 1/4 cup juice. Add reserved juice and soy sauce to wok, stirring to loosen browned particles.
• Add remaining 1 tablespoon sesame oil to wok and stir-fry pineapple, bell peppers and green onions 5 minutes or until peppers are tender (careful to not over-cook).
• Stir together hoisin sauce and garlic-chili sauce and add to wok. Add pork and stir-fry 5 minutes.
• Serve over rice and sprinkle with toasted sesame seeds.

SWEET 'N' SOUR PORK STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, brown sugar, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside. , In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink., Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots, onion mixture and reserved pineapple; heat through. Serve with rice if desired.

SWEET-AND-SOUR PORK STIR-FRY

Steps:

• In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
• In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
• Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
• Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.

SWEET AND SOUR STIR-FRIED PORK WITH PINEAPPLE

Steps:

• Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.

STIR FRY SWEET & SOUR PORK OR CHICKEN OR SHRIMP

Steps:

• 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.

TANGY SWEET AND SOUR PORK

Steps:

• Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to measure 3/4 cup. Combine the cornstarch, soy sauce, honey, bouillon, garlic, pepper and pineapple juice mixture until smooth; set aside. , Heat oil in a large skillet; cook and stir pork and green pepper for 6-8 minutes or until pork is no longer pink and green pepper is crisp-tender. , Stir pineapple juice mixture; add to the skillet with pineapple. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Serve with rice.