Sweet & Sour Pork & Prawn Stir Fry

Prep Time: 15 minutes

Cooking Time: 15 minutes

Feeds: 4 people

 

1 can              pineapple chunks, juice drained but reserved

3 tbsp.            rice vinegar

3 tbsp,            soy sauce

1.5 tbsp.        cornstarch

3 tbsp.            canola oil

1 lb.                pork tenderloin or loin, sliced thin

1 /2 lb.           prawns, peeled, deveined, chopped

2 ea.                green onions, cut on the bias

1 ea.                carrot, peeled, julienned

1 ea.                red pepper, julienned

1 ea.                yellow pepper, julienned

½ ea.              red onion, julienned

TT                   S&P

4 cups                        cooked white rice for serving

 

This dish is extremely versatile and simple to make. You can feel very free to take liberty with it. You can easily substitute chicken for pork, omit the prawns, change out the peppers for broccoli, peas or zucchini. Don’t feel like white rice, try it with brown rice, or even some chow mein noodles

 

• In a bowl combine 1/2 cup pineapple juice, vinegar, soy, cornstarch, and ¼ cup water, season
• Heat a large skillet over medium high heat, using the pork, sear the pork, followed by the prawns, in batches, do not crowd the pan, you want a sear, not a steam, about 1 minute, transfer to a plate
• Now add the vegetables and sauté about 3-4 minutes
• Return pork and prawns to the pan, followed by the pineapple chunks and the sauce
• Bring to a simmer and cook until the cornstarch cooks out, 3-4 minutes
• Serve over the rice and garnish with green onions