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Sweet and Sour Pork

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“Red currant jelly gives this Chinese dish a nice tangy kick. Great fix-it -up week night meal.”
READY IN:
25mins
SERVES:
4
YIELD:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a small bowl, combine cornstarch, salt, pepper, and ginger.
  2. Drain pineapple reserving juice, set pineapple aside.
  3. Stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside.
  4. In a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm.
  5. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender.
  6. Stir in pork, pineapple, and jelly.
  7. Stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened.
  8. Serve with rice.

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