Sweet N Sour Pork Stir Fry from Light Tasty
Elevate your dinner game with this Sweet N Sour Pork Stir Fry from Light Tasty, a dish that perfectly balances vibrant flavors and wholesome ingredients. Tender strips of pork tenderloin are coated in cornstarch for a crisp finish, then stir-fried alongside fresh bell peppers, carrots, and onions for a colorful medley. Juicy pineapple chunks and a tangy homemade sauce—featuring soy sauce, rice vinegar, and a touch of ketchup—create the ultimate sweet and sour harmony. Infused with garlic and ginger for a fragrant kick, this quick and easy stir-fry is ready in just 35 minutes, making it a perfect weeknight meal. Garnish with sesame seeds and green onions for an extra pop of flavor and serve over steamed rice or noodles for a family-friendly feast.
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Recipe Information
Ingredients
- 500 grams pork tenderloin, sliced into thin strips
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium carrot, julienned
- 1 medium onion, sliced
- 1.5 cups pineapple chunks, drained (reserve juice)
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 cup water
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons sesame seeds (optional, for garnish)
- 2 stalks green onions, chopped (optional, for garnish)
Instructions
In a medium bowl, toss the pork strips with 2 tablespoons of cornstarch until evenly coated. Set aside.
In a small mixing bowl, combine the soy sauce, rice vinegar, ketchup, brown sugar, reserved pineapple juice, and water. Whisk until the sauce is smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork strips in a single layer and cook for 2-3 minutes per side until browned and just cooked through. Remove the pork from the skillet and set aside.
Add the remaining 2 tablespoons of vegetable oil to the skillet. Toss in the garlic and ginger, cooking for about 30 seconds until fragrant.
Add the onion, red bell pepper, green bell pepper, and carrot to the skillet. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
Return the pork to the skillet along with the pineapple chunks. Pour the prepared sweet and sour sauce over the mixture and stir well to coat all the ingredients.
Bring the sauce to a simmer and let it cook for another 3-4 minutes until it slightly thickens and everything is heated through.
Remove from heat and transfer to a serving dish. Garnish with sesame seeds and chopped green onions if desired.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 86.7 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 281 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3854 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
