Ingredients with Measurements:
- 1 pound pork tenderloin, cut into thin strips
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- Salt and pepper to taste
- 1/4 cup chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, toss the pork strips with cornstarch until fully coated.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the pork strips to the hot oil and fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove the pork from the oil and place it on a paper towel-lined plate to drain excess oil.
4. In a separate bowl, whisk together the soy sauce, rice vinegar, brown sugar, ketchup, garlic, and ginger until fully combined.
5. In the same wok or skillet, sauté the bell peppers and onion until they are slightly softened, about 3-5 minutes.
6. Pour the sweet and sour sauce over the vegetables and stir until the sauce thickens, about 2-3 minutes.
7. Add the fried pork to the wok or skillet and toss until the pork is fully coated in the sweet and sour sauce.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or shrimp.
- Cornstarch can be substituted with all-purpose flour or potato starch.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Ketchup can be substituted with tomato paste or barbecue sauce.
Variations:
- Add pineapple chunks for a tropical twist.
- Use different colored bell peppers for a more colorful dish.
- Add sliced carrots or snow peas for extra crunch.
Tips and tricks:
- Make sure the oil is hot enough before adding the pork to ensure a crispy texture.
- Drain excess oil from the pork by placing it on a paper towel-lined plate.
- Whisk the sweet and sour sauce thoroughly to prevent lumps.
- Adjust the sweetness and sourness of the sauce to your liking by adding more sugar or vinegar.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions or green onions
- Sesame seeds
- Chopped cilantro
Pairings:
- Steamed rice
- Fried rice
- Noodles
Suggested side dishes:
- Stir-fried vegetables
- Egg rolls
- Crab Rangoon
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the pork is not crispy enough, increase the heat or fry for a few more minutes.
Food safety advice:
- Make sure the pork is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Sweet and sour dishes originated in China and have been popularized in Western countries through Chinese-American cuisine.
Flavor profiles:
- Sweet, sour, savory, and garlicky.
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese