Ingredients
For the pork
1-2 lbs pork loin or pork tenderloin, cut into one-inch cubes
1 green bell pepper
1 red bell pepper
1 large yellow onion
3 medium tomatoes
1 small container pineapple chunks
1 small can mandarin oranges
2 cups flour (or you can substitute soy flour for a low-carb approach)
1/4 cup paprika
1/2 tsp Chinese five spice powder
2 tsp corn starch dissolved in 1/2 cup water
1/2 cup peanut oil
Ingredients
For the sauce
1/4 cup water
1/4 cup no added sugar ketchup
1/4 malt vinegar
2 packets Splenda (or you can substitute 2 tbsp honey or table sugar)
3 tbsp Worcestershire sauce
3 dashes Tabasco
The Recipe
Combine everything for the sauce and set aside.
Cut the bell peppers and onion into one inch by one inch squares. Cut the tomato into eighths. Drain the pineapple and oranges. If they were packed in syrup instead of their own juices, drain and rinse them.
Place the flour, paprika and five spice powder in a large zip-lock plastic bag and combine well. Then, toss in the pork and coat all the pieces.
Heat your wok until slightly smoking, then introduce the peanut oil. When the oil begins to slightly smoke, toss in the pork. Stir-fry for a couple of minutes as the pieces brown. Bear in mind, if you are using fresh pork, the cooking time will be slightly longer.
Remove the pork to a platter. Add more oil to the wok if necessary, then toss in the onion and bell peppers. Stir-fry for five minutes or so until the onion starts to caramelize. Add the pork back to the wok and pour in the sauce, the tomatoes, the pineapple and oranges. Stri-fry until the tomatoes collapse and the fruit is heated through..
Add the corn starch mixture a little at a time until the sauce thickens, then serve with rice or on its own.
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