Sweet and Sour Pork Stir-Fry
Contains statutory allergens: Gluten, Soy
Already have some of these ingredients in your fridge?
Open in the free Foodwin app to automatically subtract what you have at home and add only what's missing to your shared household grocery list.
Ingredients (13)
Tap to check off
Instructions (6)
Rinse the jasmine rice under cold water and cook in a pot according to package instructions until tender and fluffy.
Cut the pork tenderloin into bite-sized strips. In a bowl, toss the pork with soy sauce and cornstarch to lightly coat.
Whisk together ketchup, rice vinegar, brown sugar, soy sauce, and remaining cornstarch with a splash of water in a small bowl until smooth.
Heat rapeseed oil in a wok or large frying pan over high heat. Sear the seasoned pork strips for 3–4 minutes until golden, then transfer to a plate.
Add remaining rapeseed oil to the pan. Stir-fry chopped onion, red bell pepper, finely grated ginger, minced garlic, and pineapple chunks for 2–3 minutes.
Return the pork to the pan, pour in the sweet and sour sauce, and toss continuously for 1–2 minutes until the sauce thickens and glazes everything evenly. Serve hot with jasmine rice.
