Here’s a simple version of a favorite Chinese stir-fry dish that has great flavor and can be made in minutes. The sweet and sour sauce is light so it gently coats the pork and vegetables, blending the flavors together, but not masking the taste of each ingredient.
The secret to wok cooking is to achieve a crunchy texture while making sure the food is cooked through. Make sure your wok or skillet is very hot before adding the ingredients. The oil should be smoking. Then add the ingredients and let them sit, without tossing for at least a minute. This allows the pan to regain its heat after adding the cold food.
The Chinese way of making white rice is to let it mature in the pot after cooking. Adding the scallions first allows them to warm through without losing their color or flavor. If pressed for time, use a quick-cooking rice and toss with the scallions.
Fred Tasker’s wine suggestion:
Be daring. Try a Junmai-style sake. It’s lightly sweet, with flavors of coconut.
Helpful Hints:
If you don’t have rice vinegar, dilute 3 ounces red or white wine vinegar with 1 ounce water.
Cubed fresh pineapple can be found in the produce section of the supermarket.
For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. You won’t have to look at the recipe once you start to cook.
Countdown:
Start rice.
Prepare Sweet and Sour Pork ingredients.
Complete rice and let stand.
Stir-fry pork.
Shopping List:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 bottle rice vinegar, 1 bottle sesame oil, 3/4 pound pork tenderloin, 1 medium green bell pepper, 1 medium tomato, 1 small bunch scallions and 1 package fresh pineapple cubes
Staples: Sugar, low-sodium soy sauce, cornstarch, white long-grain rice, salt and black peppercorns.
Sweet and Sour Pork
1/2 cup rice vinegar
1 Tbsp. sugar
2 Tbsp. low-sodium soy sauce
1 Tbsp. cornstarch
1 Tbsp. sesame oil
3/4 lb. pork tenderloin cut into 1-inch cubes
Salt and freshly ground black pepper
1 medium green bell pepper cut into 1-inch cubes (1 cup)
1 cup fresh pineapple cubes
1 medium tomato, cut into eighths
Mix vinegar, sugar, soy sauce and cornstarch together and set aside. Heat oil in a wok or nonstick skillet. Add pork and stir-fry 3 minutes. Sprinkle pork with salt and pepper to taste. Add green pepper and toss for 2 minutes. Add pineapple, tomato and sauce and stir-fry 2 minutes. Serve over rice. Makes 2 servings.
Per serving: 372 calories (26 percent from fat), 10.8 g fat (2.2 g saturated, 4.1 g monounsaturated), 108 mg cholesterol, 38.6 g protein, 27.8 g carbohydrates, 3.2 g fiber, 613 mg sodium.
Chinese Rice and Scallions
1/2 cup white long-grain rice
3/4 cup cold water
4 scallions, sliced (about 3/4 cup)
2 tsp. sesame oil
Salt and freshly ground black pepper
Place rice in a large sauce pan, add water, cover and bring to a boil over high heat. Lower heat to medium-high and continue to simmer 10 minutes. Remove cover and stir. If rice is still very moist, simmer uncovered until water is absorbed. Remove from heat. Add scallions, oil and salt and pepper to taste. Cover and let stand 10 minutes while you prepare the pork. Makes 2 servings.
Per serving: 221 calories (20 percent from fat), 4.9 g fat (0.7 g saturated, 1.9 g monounsaturated), no cholesterol, 4.0 g protein, 39.7 g carbohydrates, 1.6 g fiber, 8 mg sodium.
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