Revised 2014 Jan 07
5 tablespoons soy sauce, divided
1 pound pork tenderloin, cut into 1/2-inch cubes
2 tablespoons cornstarch
1 cup chicken stock
1/4 cup brown sugar, packed
3/8 cup rice vinegar
1/4 cup Sherry
1 teaspoon sesame oil
2 teaspoons oil, divided
1 large onion, chopped
2 medium carrots, thinly sliced
1 tablespoon fresh ginger root, minced
2 cloves garlic, minced
1 teaspoon sambal oelek
1 cup fresh pineapple, cubed
1 large sweet red pepper, cut into 3/4-inch pieces
1/2 cup green onions, thinly sliced
Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, and remaining soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry pork in 1 teaspoon oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm.
Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic and sambal oelek; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.
This has just a hint of sourness. Adjust vinegar to taste.
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