Sweet And Sour Pork With Brown Sauce And Noodles
|Canned pineapple chunks||8 Ounce|
|Lean boneless pork||1 Pound|
|Chicken broth||1 Cup (16 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 Large, cut into 1 inch pieces|
|Carrot||1 Medium, thinly bias sliced|
|Chow mein noodles||2 Cup (32 tbs)|
Drain pineapple chunks, reserving 1/3 cup juice. Set pineapple chunks and juice aside. Cut pork into 1/2-inch cubes. Set aside.
Combine reserved pineapple juice and cornstarch; stir in chicken broth, red wine vinegar, brown sugar, and soy sauce; set aside.
Preheat a wok or large skillet over high heat; add oil. Stir-fry the garlic, green pepper, and carrot in the hot oil about 2 minutes or till vegetables are crisp-tender. Remove the vegetables from the wok.
Add half of the pork cubes to the wok. Stir-fry for 2 to 3 minutes or till no longer pink. Remove pork. Stir-fry remaining pork for 2 to 3 minutes or till no longer pink. Return all pork to wok or skillet.
Stir pineapple juice mixture; stir into wok. Cook and stir till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the drained pineapple chunks and the vegetables. Cover and cook about 2 minutes more or till heated through. Serve over chow mein noodles.