Stirfry PORK sweet and sour

Stirfry PORK sweet and sour.


500 g pork tenderloin
300 g of broccoli
2-3 sweet pepper
2-3 green onions outlet
2 tbsp soy sauce
2 tbsp rice or cider vinegar
1.5 tsp starch
150 g of pineapple in syrup or its own juice

Cooking method:       

Broccoli divide into florets and boil in salted water until soft-crisp state (if you are using frozen broccoli – just thaw it) .Perets cut into squares with a side of 2-3 cm.

From clippings remove the excess fat and films, cut into long thin pieces.

Fry the meat in several passes over high heat, literally 1-2 minutes. Passed on to the plate.

In the same pan fry until crispy soft-state peppers and cut the white parts of onions.

Prepare the sauce. The bowl mix vinegar, soy sauce, 100 ml of pineapple syrup, 60 ml of water and starch.

To add meat peppers, pineapple, broccoli and sauce. Fry, stirring, until the sauce thickens and begins to envelop foods, and broccoli has warmed.

Serve sprinkled with chopped green onions, with boiled rice.

Bon Appetit!

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