STIR FRY SWEET & SOUR PORK OR CHICKEN OR SHRIMP

Stir Fry Sweet & Sour Pork or Chicken or Shrimp image

Provided by Pierre Dance

Categories Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

3/4 cup water
1/4 cup white vinegar
1/4 cup fresh orange juice
3 tablespoons clover honey (any lightly flavored honey will do)
2 tablespoons lemon juice
3 tablespoons ketchup
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
4 garlic cloves, minced
4 green onions, cut into 1 inch pieces, all the white, some green
1 lb boneless skinless chicken thighs, cut into 3/4 inch cubes or count shrimp, peeled, deveined
2 tablespoons peanut oil
1/2 green bell pepper, cut in half across, julienne
1/2 red bell pepper, cut in half across, julienne
1 cup baby carrots, cut in quarters lengthwise
1 yellow onion, very coarsely chopped
1 vine ripened tomatoes, skinned, drained, cut into eighths (OMIT TOMATO WITH THE SHRIMP)
2 (8 ounce) cans pineapple chunks, drained (make the cook a nice rum drink with the juice)
1/4 cup chicken stock (pork recipe only)

Steps:

Combine the sauce ingredients, set aside.
Heat the wok over high heat.
Add oil swirl to coat.
Add garlic and green onions, Stir fry 1/2 minute.
Add pork or chicken, stir fry 3 minutes or 'til is opaque.
If doing shrimp, stir fry 2 minutes, 'til pink.
Remove and set aside.
Keep warm.
Quickly wipe the wok, Reheat.
Add oil, swirl to coat.
Add peppers and carrots, stir fry 2 minutes.
Add onion and tomato, (omit tomato with shrimp) stir fry 1 minute.
Push the vegetables up the sides of the wok.
Stir the sauce, pour into the center of the wok.
Stir 'til bubbly.
Return the meat to the wok.
Add pineapple, combine with vegetables.
For shrimp or chicken, heat and serve.
For pork, add chicken stock, cover, cook over medium heat for 4-5 minutes 'til pork is opaque throughout.
Serve with jasmine or basmati rice.