A tropical sweet and sour stir-fry that's fast and tasty.
12 ounces lean boneless pork (or beef)
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar, packed
1 teaspoon dry mustard
1/4 teaspoon finely minced fresh ginger
1/4 teaspoon black pepper
1 (8-ounce) can pineapple chunks in juice
2 teaspoons cornstarch
1 tablespoon peanut or vegetable oil
1 medium onion, chopped
2 small zucchini, cut into julienne strips (1 1/2 cups)
1 medium red or green bell pepper, cut into 1-inch squares
Hot cooked rice
- Trim fat from meat. Thinly slice across the grain into bite-size strips.
- In a medium bowl, stir together the meat, vinegar, soy sauce, brown sugar, dry mustard, ginger, and black pepper. Let stand for 15 minutes. Drain meat, reserving soy mixture. Set aside.
- Drain pineapple, reserving juice. For sauce, in a small bowl stir together the reserved pineapple juice, soy mixture and cornstarch. Set aside.
- Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry onion in hot oil for 2 minutes. Add zucchini and bell pepper. Stir-fry about 1 1/2 minutes more or until vegetables are crisp-tender. Remove the vegetables from wok.
- Add meat to wok. Stir-fry for 2 to 3 minutes or until desired doneness. Push meat from center of wok.
- Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through.
- Serve immediately over hot cooked rice.
Makes 4 servings.