1. Trim fat from pork; cut pork into slices, 2 X 1 x 1/8 inch. 2. Toss pork, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce, 1/2 teaspoon sugar and the white pepper in glass or plastic bowl. 3. Cover and refrigerate 20 minutes. 4. Cut carrot diagonally into thin slices. 5. Cut green pepper into 1-inch pieces. 6. Cut green onions into 2-inch pieces. 7. Mix 1 tablespoon cornstarch and the water. 8. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. 9. Add vegetable oil; rotate wok to coat side. 10. Add garlic; stir-fry until light brown. 11. Add pork; stir-fry until no longer pink. 12. Stir in carrot and chicken broth. 13. Cover and cook over high heat 1 minute. 14. Stir in pineapple. 15. Mix 1/4 cup sugar, the vinegar and 1 tablespoon soy sauce; stir into pork mixture. 16. Heat to boiling. 17. Stir in cornstarch mixture; cook and stir until thickened, about 20 seconds. 18. Add green pepper and green onions; cook and stir 30 seconds. 19. Microwave Reheat Directions: Prepare Stir-fried Pork with Sweet and Sour Sauce as directed except - omit green pepper and green onions; cover and refrigerate no longer than 24 hours. 20. Just before serving, prepare green pepper and green onions. 21. Cover pork mixture tightly and microwave on microwave-proof platter or bowl on high (100%) power 4 minutes; stir in green pepper and green onions. 22. Cover and microwave until hot, about 4 minutes longer. 23. Let stand covered 2 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
