Here is tonight’s dinner. We tossed together a sweet and sour pork stir-fry. I thought it looked so colorful and nice that I was moved to take some pictures. Our 25lb bag of Jasmine Rice was empty, much to my dismay, so we used Basmati, as you might be able to see by the plate shot. Another thing you can see from the plate shot is that we don’t really spend a lot of time and effort on presentation. Mound up the rice, ladle on the good stuff and we look like a scene from “The Simpsons”.

Here is the recipe.


Sinner’s Sweet and Sour Pork Stir-fry.

Ingredients:

0.5 lb of Pork loin or chop, cut into thin strips
1 Bell Pepper, cut into strips
1 Large or 2 Small onions, sliced
1 Serano Chile, diced fine
1 Tablespoon ginger, grated
2 cloves garlic, minced and ground with kosher salt.

8oz. can Pineapple chunks
1 Mango, Diced

For Sauce:

0.25 cup Vegetable Stock
3 Tablespoons Sugar
3 Tablespoons Ketchup
2 Tablespoons Vinegar
2 Teaspoons Soy Sauce
1 Teaspoon Dried Red Pepper Flakes
Cornstarch Slurry (1tbs CS/1tbs cold water mixed thoroughly)

Process:

In a small bowl, mix all the sauce ingredients and the juice from the can of pineapple.
Stir-fry the pork to about 3/4 cooked through; remove from heat and stir-fry the pepper and onions. Leave the onions and pepper a bit on the crunchy side, and then remove. Saute the garlic and ginger until fragrant. Pour the sauce into the garlic/ginger mixture and bring to a boil. Drizzle in the cornstarch slurry while mixing vigorously until to the desired thickness. Add mango, pineapple and the cooked meat and veggies.

Stir, Spoon over rice, eat, enjoy, repeat.

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