Back to Sweet-and-Sour Pork Stir-Fry All Reviews for Sweet-and-Sour Pork Stir-Fry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 4 pork stir-fry

Ingredients Ingredient Checklist 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved) 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon cornstarch Coarse salt and ground pepper 2 tablespoons vegetable oil 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced 6 scallions, white and green parts separated, cut into 1-inch lengths 2 bell peppers (ribs and seeds removed), cut into 2-inch pieces 1 package (10 ounces) frozen broccoli florets, thawed and patted dry Cooked rice, for serving

Cook’s Notes Bring your meals into balance by serving a modest amount of meat with plenty of veggies.

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 30 mins Servings: 4 pork stir-fry

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

4

pork stir-fry

pork stir-fry

Ingredients

Ingredients

  • 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved) 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon cornstarch Coarse salt and ground pepper 2 tablespoons vegetable oil 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced 6 scallions, white and green parts separated, cut into 1-inch lengths 2 bell peppers (ribs and seeds removed), cut into 2-inch pieces 1 package (10 ounces) frozen broccoli florets, thawed and patted dry Cooked rice, for serving

Directions

In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.

To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.

Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

Cook’s Notes Bring your meals into balance by serving a modest amount of meat with plenty of veggies.

Cook’s Notes

Bring your meals into balance by serving a modest amount of meat with plenty of veggies.

Reviews (11)

 Add Rating & Review     97 Ratings   5 star values:        15    4 star values:        18    3 star values:        35    2 star values:        24    1 star values:        5

Load More Reviews

Reviews (11)

Add Rating & Review     97 Ratings   5 star values:        15    4 star values:        18    3 star values:        35    2 star values:        24    1 star values:        5

Add Rating & Review

97 Ratings 5 star values: 15 4 star values: 18 3 star values: 35 2 star values: 24 1 star values: 5

97 Ratings 5 star values: 15 4 star values: 18 3 star values: 35 2 star values: 24 1 star values: 5

97 Ratings 5 star values: 15 4 star values: 18 3 star values: 35 2 star values: 24 1 star values: 5

  • 5 star values: 15 4 star values: 18 3 star values: 35 2 star values: 24 1 star values: 5

    Martha Stewart Member     Rating: 3 stars       08/19/2011   I should say that pork took me much more than one minute to cook in the first step (if you follow the recipe, the pork will have only 3 minutes to cook, which was not enough for our tastes). I have added a dash of ginger and chinese 5-spice to the sauce. I have also sprinkled pork with dried ginger, salt and pepper before cooking and let it stand. I was also pretty liberal with the pepper throughout the cooking and the recipe came exactly to my tastes: sweet and sour, with a bit of heat.  

Martha Stewart Member     Rating: Unrated       05/16/2011   This recipe was good and easy to make; however, I found the sauce to be a bit bland - I added a little Hoisin sauce to improve the flavor.  

Martha Stewart Member     Rating: Unrated       11/16/2010   Have tried this recipe with pork  

Martha Stewart Member     Rating: Unrated       01/25/2010   After reading the comments, I made this adding freshly grated ginger, a little bit of light brown sugar and some toasted sesame oil. Not bad. I would make it again.  

Martha Stewart Member     Rating: Unrated       11/12/2009   I also found the sauce to be awfully bland - I'm not sure what would improve it, but I wouldn't make it again.  

Martha Stewart Member     Rating: Unrated       03/03/2009   I made this w/chicken for my boyfriend and he loved it. We'll definitely have this for dinner soon again!  

Martha Stewart Member     Rating: Unrated       02/04/2009   Very tasty and super healthy! Easy to make for a beginner cook. =)  

Martha Stewart Member     Rating: Unrated       01/19/2009   Not bad! Good and quick and colorful. I found the sauce bland, even after adding garlic and ginger. Also, I think if you cook the veggies according to these times, you'd end up with seriously soggy stuff. I did the peppers for 3 minutes and really just tossed the broccoli in until coated.  

Martha Stewart Member     Rating: Unrated       01/11/2009   We found this dish rather bland. It's not something I would make again.  

Martha Stewart Member     Rating: Unrated       01/07/2009   This is a good meal to make on a weeknight. Though I have to say there was nothing sweet about it. As a basic stir-fry, it stands up well, but don't think that you will be getting the taste of take-out Chinese food sweet and sour pork with the red sauce. Beyond that complaint, it is a meal I would make again, and a good way to get veggies and meat in a one-pot meal.

    Martha Stewart Member

    Rating: 3 stars 08/19/2011

I should say that pork took me much more than one minute to cook in the first step (if you follow the recipe, the pork will have only 3 minutes to cook, which was not enough for our tastes). I have added a dash of ginger and chinese 5-spice to the sauce. I have also sprinkled pork with dried ginger, salt and pepper before cooking and let it stand. I was also pretty liberal with the pepper throughout the cooking and the recipe came exactly to my tastes: sweet and sour, with a bit of heat.

Rating: 3 stars

Rating: Unrated 05/16/2011

This recipe was good and easy to make; however, I found the sauce to be a bit bland - I added a little Hoisin sauce to improve the flavor.

Rating: Unrated

Rating: Unrated 11/16/2010

Have tried this recipe with pork

Rating: Unrated 01/25/2010

After reading the comments, I made this adding freshly grated ginger, a little bit of light brown sugar and some toasted sesame oil. Not bad. I would make it again.

Rating: Unrated 11/12/2009

I also found the sauce to be awfully bland - I’m not sure what would improve it, but I wouldn’t make it again.

Rating: Unrated 03/03/2009

I made this w/chicken for my boyfriend and he loved it. We’ll definitely have this for dinner soon again!

Rating: Unrated 02/04/2009

Very tasty and super healthy! Easy to make for a beginner cook. =)

Rating: Unrated 01/19/2009

Not bad! Good and quick and colorful. I found the sauce bland, even after adding garlic and ginger. Also, I think if you cook the veggies according to these times, you’d end up with seriously soggy stuff. I did the peppers for 3 minutes and really just tossed the broccoli in until coated.

Rating: Unrated 01/11/2009

We found this dish rather bland. It’s not something I would make again.

Rating: Unrated 01/07/2009

This is a good meal to make on a weeknight. Though I have to say there was nothing sweet about it. As a basic stir-fry, it stands up well, but don’t think that you will be getting the taste of take-out Chinese food sweet and sour pork with the red sauce. Beyond that complaint, it is a meal I would make again, and a good way to get veggies and meat in a one-pot meal.

All Reviews for Sweet-and-Sour Pork Stir-Fry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sweet-and-Sour Pork Stir-Fry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest