• Giggling Gourmet's 'Stir, Fry & A Twist On Sweet & Sour'

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    Giggling Gourmet's 'Stir, Fry & A Twist On Sweet & Sour'
    Prep: 15 min Cook: 15 min Servings: 4
    by Giggling Gourmet
    15 recipes
    Here's a yum dish for a little wake up of the taste buds in the deep of winter as you contemplate spring and summer...then once spring and summer arrive...well...enough said!


    • 1 lb pork thin cut and into strips
    • 2 Tbs Olive Oil
    • 4 Garlic Cloves Finely Sliced
    • 1 Small Red Onion Sliced
    • 2 Tbs Fish Sauce (Thai style is nice here)
    • 1 Tbs Sugar
    • 1 Red Bell Pepper, seeded and sliced
    • 1/2 Cucumber, seeded and sliced
    • 2 Plum Tomatoes, cut into wedges
    • 4 Oz Pineapple (fresh) cut into small chunks
    • 1 Tsp Fresh Ground Black Pepper
    • 2 Scallions, chopped
    • 2 Tbs. Fresh Cilantro for garnish
    • 2 Tbs. Coconut Flakes (unsweetened and dehydrated)
    • 1 Cup Kasmati Rice


    1. Get the rice going.
    2. Slice the pork into thin strips and heat oil in the pan or wok.
    3. Add the garlic to the oil and fry until golden, then add the pork and cook for 4-5 minutes and then add onion.
    4. Season with fish sauce, sugar and freshly ground black pepper. Stir and cook for 3-4 minutes and make sure pork is cooked through.
    5. Add the tomatoes, pineapple, red pepper and scallions (keep some fresh for garnish with cilantro) and you may need to add just a little bit of water here to keep from drying out. Continue to fry for another 3-4 minutes or until cooked to liking.
    6. Serve over Kasmati Rice.
    7. This dish is best served from pan to dish to table while still nice and hot.
    8. Top the plated dish with the fresh cilantro, scallions and coconut flakes and enjoy!

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