I’m always looking to mix things up a bit on weeknights because I tend to get in the habit of making the same favorites over and over again. I looked in my Grandma’s cookbook and came across a similar recipe. However, I made a few changes and it turned out to be a really great dish! This is a perfect weeknight meal because it comes together quickly and is quite healthy. And you can totally use what vegetables you have on hand!
Sweet and Tangy Pork Stir Fry
Ingredients
- 1½ cups baby carrots
- 1 small green pepper diced into 1 inch squares
- 1 small red pepper diced into 1 inch squares
- ¼-½ pineapple diced into 1 inch pieces
- 12 oz pork chops cut into 1 inch pieces
- ¼ cup soy sauce
- 2 Tbsp sugar
- 4 cloves garlic minced
- 2 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- 2 Tbsp canola oil
- 2 Tbsp cornstarch
Instructions
- Boil carrots until fork tender and set aside. In a large skillet or wok, saute the green pepper and red pepper in 2 tablespoons of olive oil until tender. Remove and set aside.
- Cook pork in skillet or wok until fully cooked through. Add the carrots, green pepper, red pepper, and pineapple.
- Mix together the soy sauce, sugar, garlic, apple cider vinegar, olive and canola oils until sugar is dissolved and everything is totally combined. Stir in the cornstarch. You can add more if you prefer a thicker sauce.
- Pour over the ingredients in the skillet or wok, making sure everything is evenly coated. Cook until the sauce has thickened. Serve over rice. Enjoy!
