This is the recipe I use for Sweet and Sour Pork when I make it from scratch: It originally came to my kitchen in a Betty Crocker cookbook. I have not modified it much over the years.  The instructions do not mention a wok, rather a skillet; that may give you a clue asto how long it has been around. LOL!

I Don’t always add the green pepper, bean sprouts and water chestnuts if I am doing stir fry veggies with it. In an effort to simplify things, I often use packaged frozen stir-fry veggies and LaChoy sauce. It works fine that way too. There are lots of choices in stir fry veggies. 🙂

This makes 4 servings

2T. all purpose flour

2tsp. ground ginger

1lb.pork boneless shoulder, cut into 1/2 in. cubes

1/4 cup veg. oil

1 can (13 1/4 oz.) pineapple chunks, drained (reserve liquid)

2 Tbl. flour or 1Tbl cornstarch

1/4 c. vinegar

1 1/2 tsp. Worcestershire sauce (I use 1 tsp soy sauce and 1/2 tsp Worchestshire)

1/3 c. sugar

1 1/2 tsp. salt

1/4 tsp.pepper

1 small green pepper, cut into 1/4 in. strips

1 can (16 oz.)bean sprouts, drained; 1 can (8 oz.) water chestnuts, drained and thinly sliced

1 T. chili sauce

2 1/2 to 3 1/2 cups hot cooked rice.
Mix the flour and ginger in a plastic bag, add pork and coat it with mixture. Heat oil in 10 inch skillet. Fry pork until brown, remove from skillet. Add enough water to reserved pineapple juice to measure 1 cup. Add 2 Tbls. of flour to juice in a tightly covered container and shake. Stir this mixture, vinegar, soy sauce and Worcestershire sauce into drippings in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sugar, salt, pepper and pork. Cover and simmer, stirring occasionally, until pork is tender, about 15 to 20 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. 5 servings

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