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Sweet and Sour Pork Stir Fry
What You Need:
½ (16 oz.) container fresh pineapple spears, cut into 1" chunks, juice reserved
¼ cup water
2 Tbsp. white vinegar
2 Tbsp. soy sauce
1 Tbsp. cornstarch
Kosher salt and ground black pepper, to taste
2 Tbsp. vegetable oil
1 (16 oz.) American pork tenderloin, halved lengthwise and thinly sliced
5 organic carrots, peeled, thinly sliced on diagonal
2 sweet red peppers, cut into bite-size pieces
⅓ (32 oz.) pkg. broccoli florets
6 green onions, washed, cut into 1" pieces
2 cups cooked brown rice (1 cup uncooked)
- Preheat grill on medium-high. In a small bowl, whisk together ½ cup reserved pineapple juice, white vinegar, soy sauce, cornstarch and ¼ cup of water. Season sauce with salt and pepper.
- Brush grill wok or flat-bottomed wok with oil and place on grate to heat, about 2 min.
- Add 1 Tbsp. of oil and half of pork to wok. Cook, tossing or moving around pan with grill tongs, until meat just loses its pink hue, about 2 min. Transfer to a warm plate. Add another Tbsp. of oil and remaining pork. Cook as directed above. Transfer to plate and set aside.
- Add remaining oil and peppers to pan. Stir-fry until crisp-tender, 3 to 4 min.
- Return pork to wok along with any juices on plate. Stir-fry 30 seconds.
- Add broccoli florets and pineapple to wok. Stir-fry until broccoli is crisp-tender, about 2 min.
- Give sauce a quick whisk and pour into hot wok. Bring to a boil, then immediately reduce to simmer by turning down grill. Stir-fry until sauce thickens, about 1 more min.
- Sprinkle with green onions and serve immediately over hot brown rice.
Per Serving: 530 cal. • 14g fat • 36g protein
Grill-baked egg rolls are the perfect appetizer for this restaurant-style dish.