Ingredients
-
1
-
2
-
1/3
-
1/4
-
1/4
-
3
-
2
-
1
-
1
-
2
-
-
-
-
-
Directions
Ww 6 Points – Sweet-And-Sour Pork, From WW Take-Out Tonight. “The sauce in this dish is extremely versatile. Try substituting chicken, shrimp, scallops, or even skinless duck breasts for the pork in this recipe.”, I made adaptations to cook in a crockpot and was pleased with the results. The sauce is terrific~not too sour, nor too sweet and a pretty pale red. I added addition vegetables carrots, onion, & celery . Thank you for sharing the recipe! It will be in my keeper cookbook. :-, I made this last night and it was awesome! The sauce was nice and thick; it coated the meat and veggies perfectly. I couldn’t tell it was a WW recipe and luckily the fiance couldn’t either … ssshhh. This one is definitely a keeper. :
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Steps
|
1
Done
|
Combine the Pork With 1 Tablespoon of the Cornstarch in a Medium Bowl; Toss Well to Soat and Set Aside. Combine the Remaining 1 Tablespoon Cornstarch, the Water, Vinegar, Sugar, Ketchup, and Soy Sauce in a Small Bowl; Set Aside. |
|
2
Done
|
Heat a Nonstick Wok or a Large, Deep Skillet Ower Medium-High Heat Until a Drop of Water Sizzles. Swirl in the Oil, Then Add the Pork. Stir-Fry Until Almost Cooked Through, 2-3 Minutes. Add the Ginger and Garlic. Stir-Fry Until Fragrant, About 30 Seconds. Add the Bell Pepper and Pineapple; Stir-Fry Until Crisp-Tender, About 3 Minutes. Add the Vinegar Mixture and Cook, Stirring Constantly, Until the Mixture Boils and Thickens and the Pork Is Cooked Just Through, 1-2 Minutes. |
