As a kid, sweet and sour meatballs were one of my favorite dinners. I brought my mom’s sweet and sour sauce into the twenty-first century using fresh pineapple and adding ginger and honey. I further transformed it into a stir-fry sauce for easy week-
night dinners. This stir-fry is substantial enough to stand on its own but is also great served over rice.
Substitution tip: Use boneless, skinless chicken breast instead of pork loin