My mom was the one who taught me the importance of eating a healthy diet using fresh foods. She also taught me the skill of meal planning and what to have on hand in your kitchen in order to ensure that the family would be able to follow a healthy diet plan throughout the whole week. This was especially good to learn because it not only helped me observe home cooking of healthy meals, but also how to budget and make the most out of your food dollar. My mom would try new styles of cooking that I enjoyed helping her with – and back in the 70’s that was not something that was typical of the standard American household. This sweet and sour pork is an all-time favorite that I rely on as a regular! It is a great way to get your family to eat veggies too!
What you need:
- 2-3 thick-cut organic pork loin chops
- Corn starch for coating
- 1 cup fresh broccoli; cut into bite-sized pieces
- 1 cup carrots; cut into thin coin-sized pieces
- 1 cup snow peas
- 1/2 medium onion, cut into strips
- 4 white mushrooms; sliced
- 1/2 cup cherry tomatoes
- 1 cup pineapple chunks, reserve juice
- 1/4 cup soy sauce or liquid aminos
- 1/3 cup vinegar (we like apple cider or rice wine, but white is also fine)
- 1/3 cup sugar or honey
- 1 cup water
- 1 Tbsp corn starch
- Salt and pepper
- Coconut oil
- Whole grain rice (we like Lundberg Country Wild Rice)
What to do:
Place rice in rice cooker with water. While your rice is cooking, cut the pork into bite-sized chunks. Toss in a bowl with corn starch to coat. Then cut all of your veggies into bite-sized pieces and set aside. Mix the soy sauce, vinegar, sugar, water, and cornstarch together in a small saucepan and heat over medium-high heat until the mixture starts to thicken. Adjust liquid/starch/sweetness if needed. Remove from heat and set aside.
Heat about 1-2 Tbsp of oil in a wok or large saucepan. When oil is hot (a drop of water sizzles), add the meat and cook until just done, turning with a wooden spoon. Add the veggies (except tomato) and toss together. Pour reserved pineapple juice into the mixture and toss again. Salt and pepper to taste. Heat covered for about 1-2 minutes, tossing occasionally, watching to not overcook. Remove from heat. Pour sauce over the entire mixture and stir to coat evenly. Fold in pineapple and cherry tomatoes.
Garnish with shredded coconut, chopped nuts, fresh cilantro, craisins – or whatever you have on hand. Serve with rice. This recipe serves four or provides nice lunch leftovers!
This recipe can easily be made with tofu, chicken, beef, or shrimp – whatever you have on hand – or even just with veggies! Having a lot of different vegetables on hand is key to being able to throw this dish together at any time. It is a great way to use up small amounts of veggies that you have leftover (IE like a half of a pepper or a ¼ of an onion etc.). The beauty of stir-fry dishes is that you can put whatever you want into them!