Hmmm… sweet and sour pork with a vinegar marinade twist? I believe mebbe I can work with this!
I still went with the chicken, and added some of my sherry peppers sauce to spice things up, but feel free to use pork and cut out the spicy sauce, if you like.
•1-1/2 tsp balsamic vinegar
•Sea salt (a pinch)
•2 tbsp rice vinegar
•3 tbsp ketchup
•1 tbsp pineapple juice
•2 tbsp sherry peppers sauce*
•1 tbsp corn starch
•1/3 cup water
•3 tbsp sugar
•1/2 tsp salt
•1 lb chicken, cut into 1/2-inch pieces
•3 tbsp peanut or vegetable oil
•3 cloves garlic, minced
•2 carrots, thinly sliced
•5 scallions, cut into 1/2-inch pieces, divided
•1 green pepper, sliced thin
•Pineapple chunks (optional)
Cut the chicken (or pork tenderloin) into pieces and toss in a bowl with the balsamic vinegar and the pinch of sea salt to coat. Let rest for fifteen minutes while you prep the veggies and…
Heat a wok or large skillet over high heat and drizzle in two tablespoons of oil.
Add the chicken (or pork) and stir fry until it firms up and looks (mostly) cooked, about two minutes. Don’t fret if it isn’t totally cooked through at this point.
Add the carrots, white and light green bits of scallion (the dark bits will turn bitter if cooked, save them to garnish the finished dish), and green pepper and stir fry for five minutes. If the veggies begin to stick, drizzle a bit of water into the pan.
Your stir fry is done.
We had ours over rice, with the dark scallion bits sprinkled over the top and it was good – the sherry peppers sauce added a nice (for us) bit of heat which worked nicely with the sweetness of the pineapple.
*If you cannot find, or don’t want to make, sherry peppers sauce, but still want to add a bit of spice to your dish, try Sriracha or Thai sweet chili sauces.