Freezer Sweet & Sour Pork
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
ginger
|
|
| 1 | pound |
pork
cut into strips |
|
| ¼ | cup |
vegetable oil
|
|
| Sauce | |||
| ¼ | cup |
vinegar
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| ⅓ | cup |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | can |
pineapple chunks
|
*
|
| 1 | small |
green bell peppers
|
|
| 1 | can |
mung bean sprouts
|
*
|
| 1 | can |
water chestnuts
sliced |
*
|
| 1 | tablespoon |
chili sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
ginger
|
|
| 453.6 | g |
pork
cut into strips |
|
| 59 | ml |
vegetable oil
|
|
| Sauce | |||
| 59 | ml |
vinegar
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
worcestershire sauce
|
|
| 79 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | can |
pineapple chunks
|
*
|
| 1 | small |
green bell peppers
|
|
| 1 | can |
mung bean sprouts
|
*
|
| 1 | can |
water chestnuts
sliced |
*
|
| 15 | ml |
chili sauce
|
|
Directions
Mix together flour, ginger, pork and oil.
Brown slowly, stirring to brownevenly .
Mix together sauce ingredients add to meat mixture and cook until done.
Add pineapple, green pepper, bean sprouts, water chestnuts, and chili sauce.
Then heat.
Serve with 2½ to 2½ cups cooked rice.
