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1
Trim fat from pork; cut pork into slices, 2 X 1 x 1/8 inch.
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2
Toss pork, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce, 1/2 teaspoon sugar and the white pepper in glass or plastic bowl.
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3
Cover and refrigerate 20 minutes.
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4
Cut carrot diagonally into thin slices.
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5
Cut green pepper into 1-inch pieces.
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6
Cut green onions into 2-inch pieces.
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7
Mix 1 tablespoon cornstarch and the water.
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8
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
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9
Add vegetable oil; rotate wok to coat side.
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10
Add garlic; stir-fry until light brown.
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11
Add pork; stir-fry until no longer pink.
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12
Stir in carrot and chicken broth.
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13
Cover and cook over high heat 1 minute.
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14
Stir in pineapple.
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15
Mix 1/4 cup sugar, the vinegar and 1 tablespoon soy sauce; stir into pork mixture.
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16
Heat to boiling.
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17
Stir in cornstarch mixture; cook and stir until thickened, about 20 seconds.
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18
Add green pepper and green onions; cook and stir 30 seconds.
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19
Microwave Reheat Directions: Prepare Stir-fried Pork with Sweet and Sour Sauce as directed except - omit green pepper and green onions; cover and refrigerate no longer than 24 hours.
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20
Just before serving, prepare green pepper and green onions.
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21
Cover pork mixture tightly and microwave on microwave-proof platter or bowl on high (100%) power 4 minutes; stir in green pepper and green onions.
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22
Cover and microwave until hot, about 4 minutes longer.
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23
Let stand covered 2 minutes.
