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Sweet N Sour Pork W/ Veggetables Recipe

Looking for an easy Sweet n Sour Pork w/ Veggetables recipe? Learn how to make Sweet n Sour Pork w/ Veggetables using healthy ingredients.


Submitted by sonja1980

Makes 4 servings



Found this in my Betty Crocker cook book - really yummy!! Takes a little time to make, and is a bit messy, but very good! Tastes just like you picked it up from a Chinese restaurant! The original recipe called for regular of everything, but I chose a very lean cut of meat and used reduced sodium anything when I had the chance. (I used grapeseed oil, but olive oil, canola or peanut could easily be subsituted. Serve with 2 cups hot cooked rice.

Recipe Ingredients for Sweet n Sour Pork w/ Veggetables

16 oz pork loin, boneless, trimmed of fat, diced
1 T reduced sodium soy sauce
1 T grapeseed oil
1 1/3 cup chicken broth, reduced sodium
1/3 cup corn starch
4 tsp corn starch
1/3 cup splenda
1/3 cup whole wheat flour
1/3 cup rice vinegar
1/4 cup egg substitute
1 clove garlic, minced
1/4 sweet onion, diced
3 scallions, diced
2 cups carrots, diced
1/2 medium green bell pepper, diced
1/2 medium red bell pepper, diced
4 oz pineapple, diced

Recipe Directions for Sweet n Sour Pork w/ Veggetables

  1. (Not on ingredient list) Marinate the pork pieces in a covered bowl at room temperature for 20 minutes in 2 tablespoons each soy sauce and sesame oil. Discard marinade, pat pork dry.

  2. Mix 1/3 cup broth, starch, flour and the egg substitute in a small bowl until smooth. Heat about 1 - 1 1/2 inch oil in deep skillet or wok till popping and preheat the oven to 300.

  3. Dip pork pieces gently in batter until coated and fry in oil until golden brown. Keep cooked pieces warm on a glass dish in the heated oven.

  4. In a separate skillet heat 1 tablespoon oil over medium-high. Saute garlic till fragrant, about 15 seconds. Add onion and saute 1 minute more. Add carrots and saute another minute then add peppers and scallions. Saute, stirring frequently about 4-6 more minutes.

  5. Meanwhile, whisk remaining 1 cup broth, 4 tsp corn starch, vinegar, sugar and soy sauce in a small bowl.

  6. Carefully remove veggies to a bowl and pour sauce in skillet. Cook until bubbly, stirring frequently. When sauce thickens slightly, add pineapple bits and cook and stir another minute. Return vegetables to pan and stir to coat. Cook about 1 minute more then add pork and stir until fully coated.

  7. Serve over hot cooked rice.

Categories

Eggs, Pork, Rice, Vegetables, Main Dish, Asian, Fry, Marinade, Saute, Stir Fry

Nutrition Facts
Serving Size 410.7g
Amount Per Serving
Calories
576
Calories from Fat
185
% Daily Value*
Total Fat
20.5g
32%
Saturated Fat
6.5g
32%
Trans Fat
0.0g
Cholesterol
91mg
30%
Sodium
544mg
23%
Potassium
933mg
27%
Total Carbohydrates
52.2g
17%
Dietary Fiber
3.3g
13%
Sugars
23.6g
Protein
37.1g
Vitamin A 206% Vitamin C 97%
Calcium 7% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in selenium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C
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