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SOUTHERN RECIPES
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Sweet and Sour Pork Stir-Fry 

  • 12 ounces boneless pork loin, trimmed of all visible fat

  • 1 (8 ounce) can pineapple chunks in juice

  • 2 TBSP Worcestershire sauce

  • 1 TBSP cornstarch

  • teaspoon salt to taste

  • teaspoon freshly ground black pepper to taste

  • 1 TBSP canola or peanut oil, divided use

  • 2 cups fresh frozen broccoli florets

  • 1 medium carrot, thinly slices

  • 1 medium onion, cut vertically into -inch slices

  • 8 ears can baby corn

  • 2 cups bean sprouts

  • 1 garlic clove, chopped

  • 1 teaspoon minced fresh ginger 

Cut pork into 1-inch-by-2 or 3-inch strips. (For easier slicing, freeze pork until firm, about 20 minutes.) Set aside. Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside. 

In a wok, heat 2 teaspoons of oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, bean sprouts and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.

Add remaining 1-teaspoon oil to wok. Add garlic and ginger. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.

Yield: 4 servings.

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