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Sunday, April 15, 2007

Sweet and Sour Pork Stir Fry

Our family eats a lot of stir fries. Stir fries are healthy, easy to make, and quick for a work night. You can add so many different ingredients that they never get boring. This recipe was developed to coincide with what I happened to have in the fridge, but it turned out nice, so I am going to put it in my permanent recipe file. The sauce was a custom concoction made using the age old method of: taste.... add a bit more of this.... taste..... add a bit more of that... and so on.... The end result was WAY too much sauce for the amount of stir fry I made, but I just stuck the extra in a bottle in the fridge and it won't go to waste. I adjusted the amounts in the recipe below, so that shouldn't happen to you....

Sweet and Sour Pork Stir Fry

1lb pork tenderloin, cut into chunks
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1 1/2 cups mushrooms, sliced
1/2 cup water chestnuts, sliced
1 tbsp oil for frying
1/2 package of rice stick noodles

1/2 cup ketchup
1/2 cup pineapple juice
1/4 cup vinegar
2 tbsp soy sauce
1 tbsp sugar
1 tbsp brown sugar
1/2 cup water
2 tbsp cornstarch

1. To make the sauce, put ketchup, pineapple juice, vinegar, soy sauce, and sugars in a sauce pan. Mix water with 2 tbsp cornstarch and whisk into mixture. Bring to a boil. Sauce will thicken after a minute or so, just turn off the burner and set aside.

2. Heat 1/2 tbsp oil in a hot wok. Stir fry pork until cooked through, remove to a plate and set aside. Add remaining 1/2 tbsp oil and stir fry vegetables, starting with the ones that take a little longer to cook (celery, green pepper...). Add water chestnuts last.

3. When veggies are cooked to your liking (I like them still a little crunchy) return the pork to the mixture and stir in the sauce.

4. Meanwhile, bring a large pot of water to a boil and cook rice stick noodles according to package directions (they require 3-5 minutes of boiling time). Drain.

5. Serve veggies over noodles.