There’s something about sweet-and-sour sauce that keeps us coming back again and again (and again). This time, we’ve tossed it with crispy golden-brown pork and bell peppers for a flavor-forward variation that feels perfectly fresh. Served over a bed of jasmine rice, it’s got all the elements of a convenient and speedy weeknight stir-fry recipe that you’ll want to keep in your back pocket.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
Soy Sauce(ContainsSoy, Wheat)
Veggie Stock Concentrate
Place 1¼ cups water, rice, and a pinch of salt in a small pot and bring to a boil. Once boiling, cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
Wash and dry all produce. Core and seed bell peppers, then cut into 1-inch squares. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Cut pork into bite-sized pieces, then pat dry with a paper towel. Transfer pork to a large bowl, then add cornstarch and toss to coat. Season with salt and pepper.
Combine 1 TBSP vinegar (we sent more), soy sauce, stock concentrate, 1 TBSP water, and 2 TBSP sugar in a small bowl, stirring to dissolve sugar. Set aside.
Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). Add pork to pan. (TIP: Don’t overcrowd the pan with pork. Work in batches if your pan isn’t big enough to fit it all easily.) Cook, tossing occasionally, until browned on surface, 5-8 minutes. Remove from pan and set aside.
Heat a drizzle of oil in same pan over medium heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Add bell peppers and cook, tossing, until tender, 4-5 minutes. Toss in garlic and cook until fragrant, 1-2 minutes more. Season with salt and pepper.
Stir pork and sauce into pan with bell peppers. Cook, stirring, until sauce thickens, 1-2 minutes. Divide rice between plates, then top with pork and peppers. Garnish with scallion greens and serve.