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Categories:
flour ground ginger pork oil pineapple vinegar soy sauce Worcestershire sauce sugar salt pepper green pepper bean sprouts water chestnuts chili sauce
Viewed: 148 - Published at: 9 years agoIngredients
- 1/4 c. flour
- 2 tsp. ground ginger
- 1 lb. pork boneless shoulder, cut into 1/2-inch cubes
- 1/4 c. oil
- 1 (13 oz.) can pineapple, drained (reserve syrup)
- 1/4 c. vinegar
- 1/4 c. soy sauce
- 1 1/2 tsp. Worcestershire sauce
- 1/3 c. sugar
- 1 1/2 tsp. salt
- 1 1/4 tsp. pepper
- 1 green pepper, cut into 1/4-inch strips
- 1 (16 oz.) can bean sprouts, drained
- 1 (8 oz.) can water chestnuts, drained and thinly sliced
- 1 Tbsp. chili sauce
Method
- Mix 2 tablespoons flour and ginger.
- Coat pork with flour mixture.
- Heat oil in a 10-inch skillet.
- Fry pork until brown; remove from skillet.
- Add enough water to reserved pineapple syrup to measure 1 cup.
- Shake remaining flour and the syrup-water mixture in a tightly covered container.
- Stir flour mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly.
- Boil and stir 1 minute; reduce heat.
- Stir in sugar, salt, pepper and pork.
- Cover and simmer until pork is tender (about 45 minutes).
- Add pineapple and green pepper; cook, uncovered, 10 minutes.
- Stir in bean sprouts, water chestnuts and chili sauce.
- Cook, uncovered, 5 minutes longer.
- Serve over hot rice.
- Serves 5.
