1largebell peppergreen, red or orange, cut into strips
1/2medium yellow onionthinly sliced
In a small bowl, whisk together the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, and sesame oil.
In a medium saucepan over medium high heat, sauté the ginger and garlic in 1 tablespoon olive oil for 15 seconds. Pour in the pineapple juice mixture and bring to a boil. Reduce the heat and stir until the sugar dissolves, about 1 minute.
In a small bowl, dissolve the cornstarch in 2 tablespoons cooking sherry. Whisk into the sauce; then reduce the heat and simmer until slightly thickened, about 2 minutes. Remove from the heat.
Add the cubed pork to a bowl and sprinkle with creole seasoning. Toss gently until evenly coated.
In a large wok or skillet, heat 1 tablespoon of the oil over high heat. Add the pork and stir fry until golden brown, 2 to 3 minutes. Remove from the wok with a slotted spoon onto a paper towel lined plate.
Add the remaining tablespoon of oil to the wok. Stir fry the bell peppers, onions, and carrots in the hot oil for 2 - 3 minutes.
Return the pork to the pan and stir fry another 4 - 5 minutes, until the veggies are crisp tender and the pork is finished cooking. Add the reserved sauce and pineapple. Cook and stir until the pineapple is warmed through and the sauce is thickened, about 1 minute.
Recipe adapted from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Don’t have creole seasoning in your pantry? Make your own by blending together other common spices. For this recipe, you’ll need ¾ teaspoon paprika, ½ teaspoon each salt and garlic powder, plus ¼ teaspoon each black pepper, onion powder, cayenne pepper, oregano, and thyme.
Want to kick it up a notch? Add a teaspoon (or 2 if you’re feeling really brave!) of crushed red pepper flakes to the sauce for spicy sweet and sour pork.