Sweet-and-sour pork ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin |
| 2 | cans | 8 ounce each, pineapple |
| Tidbits | ||
| ⅓ | cup | Ketchup |
| ⅓ | cup | Water |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Ground ginger |
| 1 | medium | Onion, chopped |
| 2 | tablespoons | Cooking oil |
| 1 | Green pepper,cut into thin strips | |
| 2 | tablespoons | Each, soy suace,vinegar, |
| Brown sugar,and corn starch | ||
| ¾ | teaspoon | Salt |
| *** Cooked Rice | ||
Directions
Cut the tenderloin into 1-½ in x ¼-in strips;set aside. Drain pineapple, reserving juice in a small bowl; set pineapple aisde. To juice, add ketchup,water,soy sauce,vinegar,brown sugar,corn starch,salt, pepper and ginger;stir until smooth. Heat oil in large skillet or wok on high; stir fry pork and onion for 5-7 minutes or until pork is no longer pink. Stir in pineapple juice mixture to Wok.
Cook and stir until thickened and bubbly. Reduce heat;cover and cook 5 minutes. Serve immediately over rice..
Herd o' One, =-]Buffalo[=-
Submitted By WILLIAM PEARSON On 02-03-95