Not So Sweet Sour Pork With Udon Noodles Clean Eating Recipes

SWEET AND SOUR NOODLES AND PORK

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to skillet; sprinkle with garlic-pepper blend. Cook 3 to 5 minutes, stirring frequently, until brown.
• Stir in broth, sweet-and-sour sauce and chili sauce. Heat to boiling. Stir in noodles. Cover and cook over medium heat 5 minutes.
• Stir in pea pods and bell pepper. Cover and cook 5 to 8 minutes, stirring occasionally, until vegetables and noodles are tender. Sprinkle with cashews.

SWEET AND SOUR PORK

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

NOT SO SWEET & SOUR PORK WITH UDON NOODLES - CLEAN EATING

Steps:

• Cook noodles according to package directions.
• Drain and return to pot.
• Toss with sesame oil, cover and set aside.
• In a small bowl, combine pineapple juice, water, soy sauce, vinegar and agave.
• Place pork in a medium bowl and add juice mixture.
• Set aside for 10 minutes.
• Drain pork, saving liquid.
• Set pork aside.
• Stir arrowroot into juice mixture.
• In a large wok or skillet, heat safflower oil over medium-high heat until it shimmers.
• Add pepper and stir-fry for 2 minutes.
• Add onion and salt, stir-fry for 1 minute.
• Add pork and stir-fry for 3 minutes, or until pork is cooked through and vegetables are tender-crisp.
• Add pineapple and juice mixture.
• Cook, stirring occasionally, until pineapple is heated through and sauce comes to a boil and thickens, 1 to 2 minutes.
• Serve stir-fry over noodles and sprinkle with cilantro.

SWEET AND SOUR PORK I

Steps:

• Cut the pork into 1-inch cubes. In a medium bowl, combine the salt, baking soda, and 1 tablespoon water. Whisk in the egg. Place the pork pieces in the bowl and turn to coat. Set aside while you prepare the other ingredients.
• Whisk the white sugar, salt, and cornstarch together in a small bowl. Stir in the vinegar, ketchup, plum sauce, and water.
• Place the tapioca flour in a large, resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour. Discard the marinade and excess tapioca flour.
• Heat 1 cup oil in a large skillet or wok over medium high heat. Working in batches, place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown on all sides. Remove the pork from the oil and drain on a paper towel-lined plate. Carefully pour out the frying oil into a separate container to cool.
• Pour 2 tablespoons fresh cooking oil into the pan. Over medium-high heat, stir-fry the green bell pepper, red chile pepper, pineapple, onion and tomato until the vegetables are tender, about 5 minutes.
• Stir in the reserved sauce mixture. Bring sauce to a boil, stirring constantly, until thickened, about 3 minutes. Return pork pieces to the skillet, mix well, and serve immediately.