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A take out classic here. The sweet and sour combination is delicious when made with pure, whole, fresh ingredients and no preservatives – takes it to a whole new level. It will really change your life. (Okay, maybe not that extreme, but you get that it’s good, real good.) Why opt for high sodium, MSG laden to-go meals in Styrofoam boxes when you can make the same dish quickly in your own home?

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Fresh, sweet pineapple chunks are tossed with savory sautéed onions and peppers, then all coated in a warm garlic- ginger honey stir fry sauce. I used lean pork chops but feel free to substitute boneless, skinless chicken breasts or shrimp would be excellent too. For a little kick of heat add the red pepper flake to your sauce. So delicious and super simple, great weeknight or weekend meal the whole family will love.

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Serve up on a big platter over hot steamed brown rice. Try with my Baked Egg Rolls or Crispy Asian Green Beans. Gluten free options below.

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Sweet & Sour Pork Stir Fry

(gluten free & dairy free recipe)
serves 6

• 1 medium YELLOW ONION, cut into chunks
• 2 large GREEN PEPPER, cut into chunks
• 2 large RED PEPPER, cut into chunks
• 2 cups FRESH PINEAPPLE, chopped
• 2 tsp GINGER, FRESH, minced (or 1 tsp dried ground)
• 2 cloves GARLIC, minced (or 1/2 tsp garlic powder)
• 1/4 tsp RED PEPPER FLAKE (optional)
• 1/4 cup SOY SAUCE, LOWER SODIUM *
• 3 tbsp RICE VINEGAR *
• 1/4 cup PURE or RAW HONEY (or AGAVE)
• 3 tsp PURE CORNSTARCH
• SEA SALT AND PEPPER TO TASTE
• 1 tsp CANOLA OIL
• 2 tbsp WHITE-WHEAT FLOUR *
• 1 1/4 lbs LEAN, CENTER CUT BONELESS PORK CHOPS, cut into 1″ pieces
• 2-3 tbsp FRESH CILANTRO, chopped (optional)

*Gluten free options: Use wheat free tamari soy sauce or liquid aminos, omit flour or substitute brown rice flour, make sure your vinegar isn’t derived or processed with wheat/gluten products.

1. Spray a large wok or skillet with nonstick cooking spray and place over medium high heat. Sauté onion, green and red peppers until crisp-tender and starting to caramelize; about 5-6 minutes. Remove from pan and set aside.

2. In a zip top bag or container with lid add 2 T. flour, all pork pieces and a little sea salt and pepper. Seal and shake until pork is lightly coated (if gluten free skip this step). Add prepared pork to heated wok with 1 tsp canola oil. Cook until pork is browned and almost cooked through. Add cooked vegetables and reduce heat.

3. Whisk together 1/4 cup soy sauce, 1/4 cup honey or agave, 2 t. fresh minced ginger, 1/4 t. red pepper flake (optional), 2-3 minced garlic cloves, 3 T. rice vinegar and 3 T. cornstarch. Add sauce to pan with meat and vegetables, toss to coat; cover and simmer for 5-6 minutes on low heat.

4. Serve stir fry over steamed brown rice, top with cilantro if desired and serve. Serving size is about 1 1/4 cups stir fry (brown rice not included).

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VARIATIONS: Use chicken breasts for pork.

NUTRITION INFO PER SERVING (rice not included): 290 calories, 10g fat, 3.5g sat fat, 50mg cholesterol, 32g carb, 3g fiber, 20g sugar, 20g protein

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