Based on this recipe, we made some really great sweet and sour pork.
1 c. flour
2 lb. pork tenderloin
3 beaten eggs
1/2 c. sugar
1/2 c. vinegar
1/3 c. pineapple juice
1/4 c. catsup
1 tbsp. soy sauce
2 tbsp. cornstarch
2 c. pineapple chunks
1 bag stir fry veggies (broccoli, snow peas, etc.)
2 lb. pork tenderloin
3 beaten eggs
1/2 c. sugar
1/2 c. vinegar
1/3 c. pineapple juice
1/4 c. catsup
1 tbsp. soy sauce
2 tbsp. cornstarch
2 c. pineapple chunks
1 bag stir fry veggies (broccoli, snow peas, etc.)
- Put flour in one pie dish and eggs into another
- Cut pork tenderloin into 3/4 inch cubes.
- Dip meat into egg, then into flour.
- Fry pork in vegetable oil (360 degrees) for 6 to 9 minutes, until done; drain on paper towels; keep warm.
- In wok or skillet stir fry veggies until almost done.
- Combine the sugar, vinegar, pineapple juice (reserved from draining pineapple chunks) and catsup. Add to veggies and heat.
- Blend 2 tablespoons cornstarch with 2 tablespoons water. Stir into skillet. Cook, stirring until mixture is thick and bubbly.
- Add the pork and pineapple. Heat and stir about 5 minutes. Serve over rice.
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