Stir-fried pork with bell peppers and carrots in a sweet-sour sauce cooks up in about 5 minutes for a quick weeknight meal. Chicken or shrimp may be substituted for the pork. Serve with hot cooked rice. Stir-fried pork has a scrumptious taste with the vegetables and pork nicely blended in the sweet and sour sauce.
Green bell pepper
2 Medium, sliced
2 Clove (10 gm), finely chopped
Distilled white vinegar
1 Teaspoon, dissolved in 1 teaspoon water
1 Teaspoon (For Dissolving The Cornstarch)
Green bell peppers
2 Medium, sliced
4 , sliced
Chopped peeled ginger
Finely chopped garlic
2 Clove (10 gm)
1 Pound, trimmed of silver skin
White distilled vinegar
1 Teaspoon (Dissolved In Tsp Water)
4 Tablespoon (For Cooking)
Hot cooked rice
1 Cup (16 tbs)
1) Cut the pork crosswise into slices about 1/4-inch-thick and then cut the slices into thin strips.
2) Put the pork into a bowl and toss with the cornstarch to coat the strips. Stir in the salt, dry sherry, and vegetable oil, and mix well.
3) In a bowl, prepare the sweet-sour sauce by mixing the sugar, salt, vinegar, soy sauce, sherry, ketchup, and dissolved cornstarch together.
4) Heat a large skillet or wok over high heat. Saute the the peppers and carrots in the heated oil. Stir well and add the ginger and garlic. Stir and cook about 1 minute.
5) Stir in the pork and continue cooking until the pork is cooked through for about 4-5 minutes.
6) Pour in the sauce, stir a few times until the sauce thickens, and the stir-fry is done. Turn into a serving dish and serve with hot cooked rice.
There is no need to call for a takeout when yummy stir-fry can be prepared at home. Juicy chunks of pork stir-fried with sauces and veggies makes for an excellent main dish. Greg Patent shows you how you can create wonder with pork using this recipe.