Sweet-and-Sour Pork Stir-Fry
-2 Tbs. cooking oil
-2 or 3 sweet bell peppers, any color
-1 large onion
-1/2 to 3/4 lb. thin-sliced boneless pork chops (about 6 thin chops)
-1 tsp. ground ginger
-1 tsp. garlic powder
-1 Tbs. soy sauce
-1 Tbs. vinegar (cider or red wine)
-1 (20-ounce) can pineapple tidbits with juice, undrained
-2 teaspoons corn starch
-2 teaspoons brown sugar
Begin by heating cooking oil over MEDIUM in the bottom of a deep skillet or wok. While skillet warms, chop bell peppers, any variety, into large chunks. Quarter a large onion and set aside with pepper pieces.
Slice pork into large bites and toss into warm skillet. Allow meat to cook about halfway done before adding peppers and onion. Keep ingredients moving with a wooden spoon.
Sprinkle ground ginger and garlic powder over mixture. Add soy sauce and vinegar and stir again.
Add the pineapple tidbits (including all juice) to stir-fry and bring to simmer. Once simmering, add corn starch and brown sugar to thicken sauce.
Once pork is cooked evenly and pepper chunks are somewhat tender (but not soft or limp), remove skillet from heat and serve immediately over rice, noodles or hot bean sprouts. Refrigerate any remaining stir-fry and reheat for phenomenal leftovers later!