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| Sweet and Sour Pork - Betty Crocker Recipe submitted by Julie Waterbury |
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Description
This is a dinner we would fix when my children were home and they really liked... not always with all of the ingredients, as certain ones (we won't mention names) didn't always like all of them...
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Directions
Mix the flour and ginger in a plastic bag, add pork and coat it with mixture. Heat oil in 10 inch skillet. Fry pork until brown, remove from skillet. Add enough water to reserved pineapple juice to measure 1 cup. Add 2 Tbls. of flour to juice in a tightly covered container and shake. Stir this mixture, vinegar, soy sauce and Worcestershire sauce into drippings in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sugar, salt, pepper and pork. Cover and simmer, stirring occasionally, until pork is tender, about 15 to 20 minutes. Add pineapple and green pepper; cook uncovered 10 minutes. Stir in bean sprouts, water chestnuts and chili sauce; cook uncovered 5 minutes longer. Serve over hot rice. 5 servings
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Ingredients
 2T. all purpose flour; 2tsp. ground ginger; 1lb.pork boneless shoulder, cut into 1/2 in. cubes; 1/4 cup veg. oil;1 can (13 1/4 oz.) pineapple chunks, drained (reserve liquid); 2 Tbl. flour; 1/4 c. vinegar; 1 1/2 tsp. Worcestershire sauce; 1/3 c. sugar; 1 1/2 tsp. salt; 1/4 tsp.pepper; 1 small green pepper, cut into 1/4 in. strips; 1 can (16 oz.)bean sprouts, drained; 1 can (8 oz.) water chestnuts, drained and thinly sliced; 1 T. chili sauce; 2 1/2 to 3 1/2 cups hot cooked rice.
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