Ingredients:
1 1/2 pounds pork tenderloin, cubed
2 beaten eggs
2 c. water
1 c. flour
2 T. canola oil
3 green peppers, cut into 1 inch pieces
2 c. pineapple chunks, drained
3/4 c. brown sugar
3 T. molasses
1 can redi-cut tomatoes
2 T. cornstarch
1 t. salt
pepper to taste
1 c. white vinegar
Cooking Instructions
Serves 6 – 8
In a large mixing bowl combine eggs, flour, salt and 1/4 c. water. Add pork and stir thoroughly, until meat is coated by mixture.
In wok or large frying pan, heat oil and fry pork until brown. Drain meat.
In a large mixing bowl combine, green peppers, pineapple, brown sugar, vinegar, molasses, pepper and 1 1/2 c. water. Pour into large stock pot and bring to a boil.
Add tomatoes and simmer for 5 minutes on medium-high heat.
In a small bowl combine cornstarch and 1/4 c. water. Stir into stock pot. Cook for 1 minute and add fried pork.
Simmer on medium low heat for 15 minutes.
Notes
Grocery List:
- Frozen bag of boneless, skinless chicken breasts
- 1 white onion
- paprika
- flour
- olive oil
- sour cream
- rice
Suggested Sides :
- Fried Rice
- Egg Rolls
- Wonton Soup
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