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Sweet and Sour Pork

1/4 cup egg substitute
1 tablespoon plus 1 teaspoon cornstarch, divided
8 ounces pork tenderloin, cut into thin slices
Kosher salt and ground white pepper
2 tablespoons peanut oil, divided
1 red bell pepper, seeded and cut into chunks
1 green bell pepper, seeded and cut into chunks
1-inch piece of fresh ginger, peeled and grated
1 (8 ounce) can pineapple chunks in juice (do NOT drain)
1 tablespoon low-sodium tamari or soy sauce
1 tablespoon rice vinegar
1/2 teaspoon light brown sugar

Mix egg substitute and 1 tablespoon cornstarch in medium bowl. Add the pork slices, mix well and season with salt and white pepper.
Mix remaining 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl to make a paste.
Place a wok or large skillet over medium-high heat and add 1 tablespoon peanut oil. Stir-fry pork until opaque, about 3 to 4 minutes. Remove pork from wok to plate lined with paper towels.
Add remaining 1 tablespoon peanut oil to wok. Add the bell peppers and ginger and stir-fry for about 2 minutes. Add the pineapple chunks with their juice and bring mixture to a boil.
Add tamari/soy sauce, rice vinegar and brown sugar. Stir, then add cornstarch paste. When mixture begins to thicken, add pork back to wok. Stir, making sure that pork is covered in sauce. Remove from heat and serve immediately.

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