Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

I made the Sweet and Sour Pork with my mother and sister. We had all given up this dish when eating out—the batter and super sweet sauce didn't fit my diet plan even before I had to become gluten free. This was a tasty and much lighter alternative. We loved the flavors of pineapple and peppers with the crunch of the water chestnuts.—Sherl Taylor

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 1 cup pork and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients and 1/4 teaspoon crushed red pepper in a bowl. Set aside.

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  • Drain pineapple, reserving 1/4 cup juice. Combine reserved juice, 6 tablespoons stock, ketchup, next 3 ingredients, and remaining 1/4 teaspoon crushed red pepper in a small bowl, stirring until sugar dissolves. Combine cornstarch and remaining stock in another small bowl.

  • Heat oil in a large nonstick skillet over medium-high heat. Stir-fry pork mixture in hot oil 5 minutes or until pork is done. Remove pork from pan; keep warm. Add onion, bell peppers, and water chestnuts to pan; stir-fry 3 minutes or until crisp-tender. Add ketchup mixture. Bring to a boil; stir in cornstarch mixture, pineapple chunks, and pork mixture with any accumulated juices. Cook 2 minutes or until sauce thickens. Serve immediately over rice. Garnish with green onion slices, if desired.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

405 calories; fat 8g; saturated fat 1.8g; mono fat 3.3g; poly fat 2.2g; protein 27.8g; carbohydrates 54.1g; fiber 4.1g; cholesterol 74mg; iron 2.5mg; sodium 433mg; calcium 31mg.
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