Sweet & Sour Pork
"Pineapple, tomato and pork combine in a sweet-tangy sauce in this easy, bright- flavored sweet and sour pork stir-fry. This dish does have a fair amount of acid (from vinegar, tomatoes and pineapple), which can affect the patina of your wok. So remove the food from the wok as soon as you’re done cooking, and if your wok shows any signs of rusting, reseason it (see Tips)...."
INGREDIENTS
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1 pound trimmed boneless pork shoulder or butt (see Tips), cut into 1/4-inch-thick bite-size slices
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1 tablespoon minced fresh ginger
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4 teaspoons reduced-sodium soy sauce, divided
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2 teaspoons plus 1 tablespoon Shao Hsing rice wine (see Note) or dry sherry, divided
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1 1/2 teaspoons plus 2 teaspoons cornstarch, divided
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1/4 teaspoon salt
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1/8 teaspoon ground white pepper
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1 teaspoon toasted sesame oil
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2 tablespoons pineapple juice (see Tips)
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2 tablespoons distilled white vinegar
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1 tablespoon ketchup
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1 1/2 teaspoons light brown sugar
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2 tablespoons peanut oil or canola oil, divided
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1/2 cup sliced carrot (1/4 inch thick)
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1 small tomato, thinly sliced into wedges (about 1 cup)
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1/4 cup finely chopped scallions
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2 cups bite-size pineapple chunks, fresh or juice-packed canned (drained)
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