- 1 pound lean boneless pork
- ½ large green or red bell pepper
- ¼ cup baby carrots
- 1 green onion, optional
- ⅓ cup white vinegar
- 2 tablespoons ketchup
- 3 tablespoons granulated sugar
- ⅓ cup, plus 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- Cut the pork into cubes.
- Wash and drain all the vegetables.
- Cut the bell pepper into cubes, and cut the baby carrots in half. Dice the green onion, if using.
- In a small bowl, combine the vinegar, ketchup, sugar, and ⅓ cup water, and set aside.
- Heat the oil in a frying pan on medium to medium-high heat.
- When the oil is hot, add the pork cubes and brown.
- Drain off the fat from the pan and add the sauce.
- Reduce heat to medium-low, cover, and simmer for 45 minutes or until tender.
- Combine the cornstarch and 2 tablespoons water in a small bowl.
- Increase heat to high and add the cornstarch mixture, stirring to thicken.
- Reduce heat to medium and add the green pepper and carrots.
- Cover and simmer for 10 minutes or until the vegetables are tender.
- Stir in the green onion if using.
- Serve hot over rice.
--Adding cornstarch and water is a quick way to thicken the sauce.
--Always mix the cornstarch with water in a small bowl first. Never try adding the cornstarch directly to the sauce.
Source : ID
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