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 with this pork stir fry recipe that's perfect for easy week-night dinners. This stir-fry is substantial enough to stand on its own but is also great served over rice.
Course Healthy One Pan Recipes
Cuisine Asian
Keyword pork stir fry, sweet and sour pork stir fry
1cupfresh pineapple chunkscut into bite-sized pieces
1green bell peppercut into bite-sized pieces
4ouncesgreen beanstrimmed
¼cupapple cider vinegar
2Tablespoonspacked light brown sugar
2Tablespoonshoney
2Tablespoonslow-sodium soy sauce
2Tablespoonscornstarch
Instructions
In a large skillet over medium-high heat, heat the olive oil.
Add the ginger. Cook for 1 to 2 minutes until fragrant.
Add the pork. Coo for 3 to 4 minutes, stirring frequently, until browned but not fully cooked through.
Stir in the pineapple, green bell pepper, green beans, vinegar, brown sugar, honey, soy sauce, and cornstarch. Bring the mixture to a simmer. Cook for 5 to 7 minutes until the vegetables are soft and the pork is cooked though.
Notes
Substitution tip: Use boneless, skinless chicken breast instead of pork loin