Ingredients
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3/4 cup water
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1/4 cup white vinegar
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1/4 cup fresh orange juice
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3 tablespoons clover honey (any lightly flavored honey will do)
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2 tablespoons lemon juice
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3 tablespoons ketchup
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1 1/2 tablespoons cornstarch
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2 tablespoons peanut oil
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4 garlic cloves, minced
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4 green onions, cut into 1 inch pieces, all the white, some green
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2 tablespoons peanut oil
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1/2 green bell pepper, cut in half across, julienne
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1/2 red bell pepper, cut in half across, julienne
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1 cup baby carrots, cut in quarters lengthwise
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1 yellow onion, very coarsely chopped
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1 vine ripened tomatoes, skinned, drained, cut into eighths (OMIT TOMATO WITH THE SHRIMP)
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1 lb boneless skinless chicken thighs, cut into 3/4 inch cubes or count shrimp, peeled, deveined
Instructions
- Combine the sauce ingredients, set aside.
- Heat the wok over high heat.
- Add oil swirl to coat.
- Add garlic and green onions, Stir fry 1/2 minute.
- Add pork or chicken, stir fry 3 minutes or 'til is opaque.
- If doing shrimp, stir fry 2 minutes, 'til pink.
- Remove and set aside.
- Keep warm.
- Quickly wipe the wok, Reheat.
- Add oil, swirl to coat.
- Add peppers and carrots, stir fry 2 minutes.
- Add onion and tomato, (omit tomato with shrimp) stir fry 1 minute.
- Push the vegetables up the sides of the wok.
- Stir the sauce, pour into the center of the wok.
- Stir 'til bubbly.
- Return the meat to the wok.
- Add pineapple, combine with vegetables.
- For shrimp or chicken, heat and serve.
- For pork, add chicken stock, cover, cook over medium heat for 4-5 minutes 'til pork is opaque throughout.
- Serve with jasmine or basmati rice.