I like this, although I am not confident that my husband did. He isn't the biggest pork fan anyway, and add in a wicked craving for real rice and I don't think he enjoyed it as much as I did.
The recipe is fast. The whole meal was done in maybe 15 minutes.
12 oz boneless pork loin cut into thin strips (I bought a package of "stir fry pork" because I am lazy like that and it was cheaper)
3 Tbsp rice vinegar
1 1/2 Tbsp Splenda
3 Tbsp crushed pineapple in juice
1 tsp soy sauce
1/4 tsp black strap molasses
1/2 tsp minced garlic (I didn't measure, just used one clove)
1/2 medium green pepper chopped into squares (I used what I had left which was about 1/3 of a green pepper and 1/3 of a yellow pepper)
1/2 medium onion, chopped
guar or xanthan (I am still using corn starch and adding a carb or two)
Mix together the vinegar, splenda, pineapple, soy sauce, molasses, and garlic. Set aside.
Heat oil in wok, then add pork and stir fry until about halfway done. Add peppers and onions and cook until pork is cook through. Add the vinegar mixture and let simmer 2-3 minutes. Thicken pan juices. Serve over cauli-rice or real rice if you are not on carb restrictions.
I think next time I may double the vinegar mix, because I would liked to have had a little more sauce, but it tasted like a sweet and sour dish is supposed to. I may try this over chicken next to make it more appealing for the husband.
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