I was in the mood for a stir fry last night – I had some broccoli I really needed to use and a red bell pepper I’d bought on spec.  The pork is deli sliced tenderloin – not ideal but it worked pretty well.  It was already cooked so I added it after the veggies were done to warm it through before adding the sauce.  I usually make a generic brown sauce for these impromptu dishes but went with a simple sweet and sour sauce for this.

For the sauce mix 1 Tbsp cornstarch with 1 Tbsp of water and set aside.  Add 1/3 cup of rice vinegar, 2/3 cup of juice, a dollop of ketchup, a splash of soy sauce, and 1/3 cup of brown sugar to a small saucepan and bring the mixture to a boil, whisk in the cornstarch slurry and continue to cook while the sauce thickens.  Remove from heat and set aside.  Most sweet and sour recipes call for pineapple juice but I wasn’t going to open a can only for its juice so I used orange juice I had in the fridge.  I need to get a can of frozen concentrate for those times a spoonful in a little water is all I need.