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1 pound boneless pork sirloin, cut into 3/4-inch cubes
2 tablespoons Kikkoman Teriyaki Marinade & Sauce
1 tablespoon minced fresh ginger
3/4 cup Kikkoman Sweet & Sour Sauce
3 tablespoons packed brown sugar
2 tablespoons syrup from jar of maraschino cherries
1 tablespoon Kikkoman Soy Sauce
1/4 cup cornstarch
3 tablespoons vegetable oil, divided
1 green bell pepper, cut into 1-inch squares
1/2 onion, cut into 1-inch chunks
1 can (8 ounces) pineapple chunks, drained
1/2 cup maraschino cherries, stemmed
Combine pork, teriyaki sauce and ginger; let stand 15 minutes. Meanwhile, blend together next 4 ingredients; set aside. Coat pork with cornstarch. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add pork in single layer. Cook 4 minutes, or until golden brown, stirring to separate pieces. Remove pork. Heat remaining 1 tablespoon oil in same pan. Add bell pepper and onion; stir-fry 2 minutes. Add pork, pineapple, cherries and sweet & sour sauce mixture; cook, stirring, until sauce boils.
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