Sweet-and-Sour Pork Stew
Serve this delicious stew with a mixed lettuce salad, some crisp breadsticks, with a bakery layer cake for dessert.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 8-ounce can pineapple tidbits, undrained
- 1 16-ounce package cooked sweet-and-sour pork
- 2½ cups water
- ½ cup long-grain rice
- 2 tablespoons cornstarch
- ⅓ cup water
In large saucepan, heat olive oil over medium heat. Add onion; cook and stir for 3 minutes until crisp-tender. Add red bell pepper; cook and stir for 2 to 3 minutes longer.
Add undrained pineapple, pork with sauce, and 2½ cups water. Bring to a simmer, stir in rice, and cook for 10 minutes.
Meanwhile, in small bowl, combine cornstarch and ⅓ cup water and mix well.
Stir into stew; cook and stir over medium heat for 5 to 8 minutes, until rice is tender and stew is thickened. Serve immediately.