This is another old school entrée. But old school often means very tasty and not too fancy (read complicated!) This is in that category. Lots of veggies, amazing flavor and super easy. I can’t think why I haven’t made it yet this winter. So we had it the other day for supper. As easy and as tasty as ever. I simplified my Betty Crocker recipe just a bit. Feel free to add more or less veggies and vary them; just need that pineapple and some pepper for sure! Be sure that your soy sauce is GF: La Choy is my favorite brand.
Notes; use all the pineapple if you like lots of it. You can add raw bean sprouts instead of the celery or try sliced water chestnuts. Add them with the pea pods. If you hate any of these veggies sub in something else; I used some sliced zucchini in my most recent version; about a cup of it, added with the pepper chunks. I love lots of veggies. You can add a bit more sugar and vinegar if you like your sweet and sour more pronounced. The chili sauce makes it a bit spicier. Serves 4.
Sweet and Sour Pork
¾ lb pork cubes
¼ cup rice flour mixed with 1.5 tsp. ground ginger
2-3 Tbsp. mild olive oil
2 Tbsp. cider vinegar
2 Tbsp. reduced salt gf soy sauce
1 tsp. Worcestershire sauce
2 Tbsp. brown or white sugar
2 tsp. chili sauce (optional)
1 tsp. sea salt
¼ tsp. black pepper
1 large onion, diced
1 large red pepper, diced in large chunks
2 celery ribs cut thin on bias
1 cup zucchini rounds
2 garlic cloves minced
1-1.5 cups pea pods ( I cut the blossom ends off before cooking)
¾ can drained pineapple chunks canned in juice; save juice for sauce
2 Tbsp. cornstarch, mix with half the pineapple juice
Hot cooked rice; I prefer brown rice but what ever floats your boat!
Roll pork cubes around to coat with flour blend. Add 1-2 Tbsp oil to wok, Heat and add pork. Stir fry (chow) on high using a big spatula or spoon to toss: brown all sides. I have a wonderful tool with a rounded front edge which is perfect in a wok; can’t stir fry without it! While the pork browns mix vinegar, soy sauce, Worcestershire sauce, brown sugar, chili sauce and salt/pepper. Dump into medium sauce pan, add the pork once browned, cover and cook on low for 15-20 minutes until tender. While it cooks make rice. When you got that going and have 10 minutes left on the pork, reheat wok and add 1 Tbsp. oil to wok, add onion, stir for 2 minutes, add celery, and stir 2-3 minutes. Add red pepper and zucchini , cook a minute, add garlic, cook another minute. Add pea pods, stir fry 3 minutes. Add back the chicken and sauce. Stir and add the cornstarch slurry and pineapple chunks. Cook a minute and then add most of the rest of the pineapple juice. Cook another minute; add more juice if too thick. Adjust seasoning. Serve over hot rice. Enjoy!