We also believe in not wasting leftovers – any leftover pork can be turned into this dish. The sauce is made with pineapple (high in Vitamin C), orange (prevents stroke), and tomatoes (boosts skin’s collagen production.)
• 1 tablespoon cornstarch
• 1 tablespoon Kikkoman soy sauce
• 1 pound boneless pork, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 carrots, thinly sliced
• 1 onion, chunked
• 1 green bell pepper, cut into 1-inch squares
• 1 cup Kikkoman sweet & sour sauce
• 1 (8 ounces) can pineapple chunks, drained
1. Combine cornstarch and soy sauce.
2. Toss pork cubes with soy sauce mixture until well coated. Let stand 10 minutes. Drain well, discarding marinade.
3. Heat oil in VENTRAY electric grill over medium-high heat until hot but not smoking. Add carrots and onion; stir-fry for 3 minutes. Add pepper and pork; stir-fry for 5 minutes.
4. Combine sweet & sour sauce and pineapple chunks; add to wok. Bring to a boil; cook and stir 1 minute or until sauce is hot and bubbly. Serve with rice if desired.
