Spicy Sweet-and-Sour Pork

Spicy Sweet-and-Sour Pork
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons low-sodium soy sauce, divided
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • ¼ cup slivered green onions
  • 2 tablespoons cornstarch, divided
  • ½ teaspoon bottled minced garlic
  • 1 teaspoon bottled minced ginger
  • ¼ cup slivered almonds
  • + 23 more ingredients
    • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
    • ¼ cup sugar
    • 2 tablespoons ketchup
    • 1 (8-ounce) can pineapple chunks in juice, undrained
    • 1 cup prechopped onion
    • ¼ cup slivered almonds
    • 1 cup prechopped onion
    • 1 teaspoon bottled minced ginger
    • 1 tablespoon canola oil
    • 2 tablespoons ketchup
    • 1 (8-ounce) can pineapple chunks in juice, undrained
    • 2 tablespoons cornstarch, divided
    • 1 cup chopped green bell pepper
    • ½ teaspoon bottled minced garlic
    • 1 cup chopped green bell pepper
    • ¼ cup cider vinegar
    • 3 tablespoons low-sodium soy sauce, divided
    • ¼ cup sugar
    • 1 tablespoon canola oil
    • 1 pound pork tenderloin, cut into 3/4-inch cubes
    • 1 pound pork tenderloin, cut into 3/4-inch cubes
    • ¼ cup cider vinegar
    • ¼ cup slivered green onions

1. Preheat oven to 400°. 2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside. 3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice,...

View full recipe at My Recipes

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