I love Chinese food. I actually crave it. What I don’t love is eating out. I truly enjoy preparing and sitting down to an amazing meal with my family at our kitchen table. I was very fortunate growing up; we had a home cooked meal every day of the week, and we always sat down…

1 lb pork loin, cut into ½” pieces

¼ tsp sugar

1 tsp low sodium soy sauce

1 large egg, beaten

¼ cup corn starch

½ tsp salt

¼ tsp fresh ground black pepper

2 Tbsp vegetable oil

2 bell peppers (red and yellow), cut into ½ inch pieces

2 scallions, cut into ½ inch pieces

3 cup snow peas

1 (8-oz) can pineapple chunks packed in juice (reserve juice for sauce)

In a gallon size resealable plastic bag combine sugar, soy sauce and egg. Add pork to mixture. Massage pork and mixture to combine. Add corn starch, salt and pepper into bag with pork and seal bag. Toss to coat. Heat vegetable oil in a large skillet over high heat. Carefully, add pork to skillet in a single layer and allow to brown (about 2-3 minutes per side) until cooked through.Turn once. Remove pork with a slotted spoon and transfer to sauce. Bring sauce to a boil. Then reduce to simmer. Add vegetables and pineapple to hot skillet. Cook 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Pour sweet and sour sauce and pork into vegetables. Toss to coat and serve over Scallion Jasmine Rice.