Make-it-your-way Sweet & Sour Stir Fry

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Recipe adapted from The Looneyspoons Collection This recipe works best if you make each part of the stir fry in this order…



The Sauce

  • the juice from 1 can pineapple chunks (Set aside the pineapple chunks)
  • 1/4 cup ketchup
  • 1/4 cup white or rice vinegar
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1/4 tsp of chili powder (More if you want it more spicy)

The Meat (see tips)

  • 1 lb pork tenderloin or 1 lb sirloin steak or 4 chicken breast halves – cut into strips
  • 2 tsp cooking oil
  • 2 tsp grated fresh ginger
  • 1 clove garlic (minced)

The Veggies

  • 1 large onion (sliced)
  • 1 red pepper (sliced)
  • 2 carrots (sliced thin)
  • 2 celery stalks (sliced thin)
  • 1 cup cauliflower (chopped into bite size pieces)
  • 1 cup broccoli (chopped into bite size pieces)
  • the pineapple chunks from the can you used in the sauce
  • 1 cup green sugar snap peas


The Sauce

  1. Combine all the above ingredient to make the sauce. (For the pineapple, just use the juice for the sauce, and set aside the pineapple chunks for later.)
  2. I found using a little hand blender worked great to mix this together really well.
  3. Set aside the sauce until you are ready to use it.

The Meat

  1. In a wok or deep frying pan, heat the oil.
  2. Add the meat of your choice, the ginger and the garlic.
  3. Cook for about 7 minutes until the meat is cooked through and slightly browned. Stir often.
  4. When the meat is cooked, remove it from the pan and set it aside in a bowl, and cover it with tin foil to keep it warm. Now it’s time to cook the veggies!

The Veggies

  1. To the wok, add all of the above veggies, except the pineapple chunks and the sugar snap peas. Note: You might have to add more oil to the pan.
  2. Stirring often, cook the veggies until they are tender but not over cooked, about 5 minutes. We say the crunchier the better!

Putting it all together

  1. Once the vegetables are cooked, add the cooked meat, pineapple chunks, sugar snap peas and the sauce.
  2. Cook until the sauce is bubbly and thickened.
  3. Serve over brown rice.