Sweet and Sour Pork

Some of our favorite meals around here are Asian inspired! I love a good stir fry and egg rolls and basic white rice are the perfect accompaniment. Tonight Pork was the protein of choice.
Darryl has a great Wok Cook Book so this recipe came from there. Give it a try!

INGREDIENTS:
1 lb lean pork loin or tenderloin, cut into 1 inch cube or strips (I used tenderloin)
1 egg
3 tsp water
1 Tbsp Cornstarch
1 Tbsp Flour
2 cloves garlic, minced
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
1 white onion, cut into strips
1 cup mushrooms, sliced
1 small can of diced pineapple (I didn't have any but I made it anyway!)

Sauce:
1 Tbsp ketchup
1 Tbsp Soy sauce
1 Tbsp Cornstarch
3/4 cup water
1/4 cup white sugar
1/4 cup rice wine vinegar

METHOD:
Whisk together sauce ingredients and set aside.

Whisk together the egg, water, cornstarch and water. Toss in pork and mix to coat.

Heat wok over med-high heat. Add enough vegetable oil to make about 1 1/2 inch deep. Let get hot to about 350F (If you have a thermometer!) Carefully add 1/4 of meat, piece by piece, being careful not to over crowd the pan. Crisp up on each side. About 3-5 minutes. Remove from pan. Repeat until all pork is cooked.

Carefully discard oil and clean out pan. Return to stove top. Heat back to med-high. Add 1 Tbsp vegetable oil. Add garlic, stir. Add remaining vegetables and stir fry for about 3 to 5 minutes.
Add a drop of water if needed.

Stir in Pork and drained pineapple (if using). Toss around to mix in with vegetable. Whisk sauce, and pour over. Bring to boil and stir around to completely coat pork and vegetables! Serve up with Rice and Egg Rolls!

Enjoy!

Happy Cooking!