Stir Fry Sweet & Sour Pork or Chicken or Shrimp
photo by Pam-I-Am
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
-
Sauce
- 3⁄4 cup water
- 1⁄4 cup white vinegar
- 1⁄4 cup fresh orange juice
- 3 tablespoons clover honey (any lightly flavored honey will do)
- 2 tablespoons lemon juice
- 3 tablespoons ketchup
- 1 1⁄2 tablespoons cornstarch
-
Main Ingredients
- 2 tablespoons peanut oil
- 4 garlic cloves, minced
- 4 green onions, cut into 1 inch pieces, all the white, some green
- 1 1 lb boneless skinless chicken thighs, cut into 3/4 inch cubes or count shrimp, peeled, deveined
- 2 tablespoons peanut oil
- 1⁄2 green bell pepper, cut in half across, julienne
- 1⁄2 red bell pepper, cut in half across, julienne
- 1 cup baby carrots, cut in quarters lengthwise
- 1 yellow onion, very coarsely chopped
- 1 vine ripened tomatoes, skinned, drained, cut into eighths (OMIT TOMATO WITH THE SHRIMP)
- 2 (8 ounce) cans pineapple chunks, drained (make the cook a nice rum drink with the juice)
- 1⁄4 cup chicken stock (pork recipe only)
directions
- Combine the sauce ingredients, set aside.
- Heat the wok over high heat.
- Add oil swirl to coat.
- Add garlic and green onions, Stir fry 1/2 minute.
- Add pork or chicken, stir fry 3 minutes or 'til is opaque.
- If doing shrimp, stir fry 2 minutes, 'til pink.
- Remove and set aside.
- Keep warm.
- Quickly wipe the wok, Reheat.
- Add oil, swirl to coat.
- Add peppers and carrots, stir fry 2 minutes.
- Add onion and tomato, (omit tomato with shrimp) stir fry 1 minute.
- Push the vegetables up the sides of the wok.
- Stir the sauce, pour into the center of the wok.
- Stir 'til bubbly.
- Return the meat to the wok.
- Add pineapple, combine with vegetables.
- For shrimp or chicken, heat and serve.
- For pork, add chicken stock, cover, cook over medium heat for 4-5 minutes 'til pork is opaque throughout.
- Serve with jasmine or basmati rice.
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Reviews
-
I liked this sweet & sour dish and it smelled great when cooking it. I made it with pork loin chops and did add the chicken stock, but I think it would have been better to have left it out so the sauce was thicker and less diluted. Not my favorite sweet & sour, but it was still good. Thanks for sharing!
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This was terrific! I've tried other S&S recipes and some were way to sweet. This was just right. I made mine with pork and used cut up pork loin chops. They were a little on the tough side, so if others want to use pork, I would suggest to others to stick with the pork tenderloin you recommend. I didn't add the lemon juice, but used some of the pineapple juice instead. I didn't end up adding the chicken stock as I liked the thickness of the sauce and didn't want to thin it out any. I served this with jasmine rice.
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This recipe was an instant hit...easy to make, absolutely delicious, tastes ultra gourmet! Made it with chicken and then with pork, both were well received. I am very fond of Stir Frys and will be making this one often. I served this with the regular rice and the Basmati as well, made for a great meal. Thankyou for posting and sharing this recipe. Gerry 999
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.