Sweet and Sour Stir-Fry


  • Makes4 servings

Stir-frying is a super-fast cooking method that also preserves the fresh taste and nutrients of seasonal veggies. If you like, replace the pork tenderloin with boneless chicken breasts or extra-firm tofu.


  • 1 cup bottled plum sauce

  • 1/2 cup apple cider vinegar

  • 1 tbsp grated ginger

  • 2 large cloves garlic, minced

  • 3/4 lb pork tenderloin

  • 2 sweet peppers, (your choice of colours)

  • 1 small eggplant, preferably Italian or Japanese (optional)

  • 1 bunch broccoli

  • 2 tbsp vegetable oil, divided

  • handful green beans, washed and trimmed


  • In a small bowl, stir plum sauce with vinegar, ginger and garlic. Slice pork into bite-sized strips. Slice peppers into chunks and eggplant into thick strips. Cut broccoli into florets.

  • Lightly coat a wok or large frying pan with oil and place over high heat. When oil is hot, add pork and cook, turning occasionally, until golden, 5-8 minutes. Using a slotted spoon, remove to a bowl. If necessary, add more oil to the pan, then add peppers and eggplant. Stir-fry until they begin to soften slightly, about 3-5 minutes. Add broccoli and beans. Pour sauce over top.

  • Cook, stirring frequently, until broccoli and beans are tender-crisp, about 5 minutes more. Stir in meat to coat with sauce. Serve stir-fry over rice or orzo pasta.

  • Makes 4 servings.

  • In a serving: 364 calories, 23 g protein, 10 g fat, 48 g carbs.

This article was originally published on Sep 01, 2010

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