*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Sweet & Sour Ground Pork Stir Fry Haiku: "Too tangy for me, but husband and daughter liked. Just wasn't for me." Something about this stir-fry using ground pork, rather than cut-up pieces of pork loin or chop, made it feel too casserole-ey, like I needed a spoon to eat it, and no way could I have gotten ground pork crumblies and veggies and rice onto chopsticks. The overall taste and texture just didn't do it for me.
This recipe is pretty good. It does call for way too much vinegar and I think the vegetables needed a lot more time to simmer (the carrots and broccoli were far too crunchy/undercooked). I would make this again with a few tweaks though!
Yum! Used peas instead of peppers because that is what I had on hand but overall a very tangy sweet exciting dinner for so few ingredients. (And yes I was dubious about the catsup but it works so well in Asian cooking because it touches all the tastes.)
This was very easy to make. I added seasoning salt to the ground pork. I didn't add carrots or bell pepper but it was tasty anyway. I used seasoned rice vinegar. I really liked the flavor of the sauce and will make this again.
Due to food allergies we had to modify slightly using different vegetables. We used sliced pork chops (didn't have enough for everyone to have one). The sauce was good though a little tangy so we will make again modifying the vinegar and ketchup quantities and also make more sauce as it thickened with cooking. We like extra sauce on our rice!
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