Sweet-Sour Pork Stew |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | ||||||||||||
| INGREDIENTS: | ||
| 1/4 cup all-purpose flour | 1 teaspoon salt | dash pepper |
| 2 pounds boneless pork, cut into 3/4-inch cubes | 2 tablespoons cooking oil | 1-1/2 cups chicken broth |
| 1/3 cup catsup | 2 tablespoons vinegar | 1 tablespoon brown sugar |
| 1 teaspoon salt | 1 teaspoon worcestershire sauce | 1 large onion, chopped (1 cup) |
| 4 cups fresh pea pods or 2 6-ounce packages frozen pea pods partially thawed | hot cooked rice or hot cooked noodles | |
| 1 | In paper or plastic bag combine flour, 1 teaspoon salt, and the pepper. Add pork cubes, a few at a time, shaking to coat. In large saucepan or Dutch oven brown meat, half at a time, in hot oil. Return all meat to saucepan. |
| 2 | Combine chicken broth, catsup, vinegar, brown sugar, 1 teaspoon salt, and worcestershire sauce. Stir into meat; add onion. Cover and simmer about 1 hour or till meat is tender, stirring occasionally. Stir in fresh or frozen pea pods; cover and simmer 3 to 5 minutes longer or till pea pods are crisp-tender. Serve with rice or noodles. |