Make-it-your-way Sweet & Sour Stir Fry!

Recipe adapted from The Looneyspoons Collection

This recipe works best if you make each part of the stir fry in this order…

The Sauce
the juice from 1 can pineapple chunks (set aside the pineapple chunks)
1/4 cup ketchup
1/4 cup white or rice vinegar
3 tbsp brown sugar
2 tbsp soy sauce
1 tbsp cornstarch
1/4 tsp of chili powder (more if you want it more spicy)

• Combine all the above ingredient to make the sauce.  (For the pineapple, just use the juice for the sauce, and set aside the pineapple chunks for later.)
• I found using a little hand blender worked great to mix this together really well.
• Set aside the sauce until you are ready to use it.

The Meat (see tips)
1 lb pork tenderloin or 1 lb sirloin steak, or 4 chicken breast halves – cut into strips
2 tsp cooking oil
2 tsp grated fresh ginger
1 clove garlic, minced

• In a wok or deep frying pan, heat the oil.
• Add the meat of your choice, the ginger and the garlic.
• Cook for about 7 minutes until the meat is cooked through and slightly browned.  Stir often.
• When the meat is cooked, remove it from the pan and set it aside in a bowl, and cover it with tin foil to keep it warm.  Now it’s time to cook the veggies!

The Veggies
1 large onion, sliced
1 red pepper, sliced
2 carrots, sliced thin
2 celery stalks, sliced thin
1 cup cauliflower, chopped into bite size pieces
1 cup broccoli, chopped into bite size pieces
the pineapple chunks from the can you used in the sauce
1 cup green sugar snap peas

• To the wok, add all of the above veggies, except the pineapple chunks and the sugar snap peas.  Note:  You might have to add more oil to the pan.
• Stirring often, cook the veggies until they are tender but not over cooked, about 5 minutes.  We say the crunchier the better!

Putting it all together

• Once the vegetables are cooked, add the cooked meat, pineapple chunks, sugar snap peas and the sauce.
• Cook until the sauce is bubbly and thickened.
• Serve over brown rice.

Tips!

• Adding meat is optional:  you can substitute in tofu, or nuts like cashews instead.  And load up on more veggies.
• You can use what ever vegetables suit your fancy:  carrots, onions, celery, cauliflower, broccoli, mushrooms, any colour of bell pepper, snap peas, cabbage…the list is endless.

Yummy Linking:
Stuff & Nonsense, Five Days 5 Ways, Nifty Thrifty Things