This post may contain affiliate links. Please see our full Disclosure Policy for details.
A delicious Peachy Sweet and Sour Pork Stir Fry dinner you can have on the table in 30 minutes, doused in a tangy peach sweet & sour sauce!
A secret love affair that I somehow knew nothing about.
Why didn’t anyone tell me how well the sweetness of the fuzzy little guys played with the savory white meat?
Let’s talk about this Peachy Sweet and Sour Pork Stir Fry for a sec, and how wonderful it is that it’s a 30-minute meal.
Meaning you could be eating it…in 33-ish minutes, depending on how long it takes you to read my ramblings.
Peachy Sweet and Sour Pork Stir Fry
I believe I’ve talked about Mr. Crumby’s love of Chinese takeout before. And if I haven’t, let me refresh your memory.
I think if he could have married boneless BBQ spareribs instead of me…he may have.
When we do takeout, we don’t just get single person combo meals. It’s more like a pint of this, a quart of that…so he can have leftovers.
For two days.
And if we’re in a certain part of town, and I suggest dinner? You can bet we’re eating at the Chinese buffet.
I have no idea what they put in that food, but I do know that they cook everything in giant woks. We had one when we first moved in together, and it was one of those crappy, cheap ones you pick up at Big Lots, with the wooden handle and the thin metal bowl that lasts all of two uses, and everything sticks to it after that.
It became our deep fryer pretty soon, and we simply went without a wok until recently when I discovered one of my new favorite kitchen tools.
The Frieling Black Cube Wok. A wonderful, sturdy, stainless nonstick pan that I’ve used half a dozen times now, and still haven’t managed to put a scratch into. Oven safe (up to 500 degrees) and dishwasher safe, this thing has stood up to every bit of abuse we’ve put it through, and I’m totally glad I didn’t go for a cheaper, crappier wok (again) instead.
It’s the perfect vessel for making this lovely stir fry – and let’s be honest, who doesn’t love stir fry?? It’s so quick and easy and tasty on those long days where you forgot to set the crock pot, didn’t pull anything from the freezer, and are tired of pizza.
You can even shave a few minutes off the time by prepping your veggies and cutting your pork strips in advance (if you have that kind of before-work time) and bagging them up in the fridge.
What makes this dish so spectacular, though, is the Peachy Sweet and Sour Sauce. On our way home from our trip to Georgia a couple of weeks ago, we stopped at this big, old, obnoxious tourist spot/gas station called Magnolia Plantation, and I came across some luscious looking peach preserves.
As a foodie, I’m not one to pass up a local delight (Georgia IS known for peaches), so I grabbed a jar.
A week later, it ended up in this dish, because I didn’t have any pineapple to make my regular sweet & sour sauce.
Best decision of the week. Give it a try! Even grocery store peach preserves will serve the purpose.
Peachy Sweet & Sour Pork Stir Fry
- 1/2 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 pound pork roast or tenderloin, sliced into strips
- 1 green bell pepper sliced
- 1 cup baby carrots halved
- 2 cups snow peas
- 1/2 cup scallions
- 2-3 cups cooked rice
Peachy Sweet & Sour Sauce
- 4 tablespoons peach preserves
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon red pepper flakes
- 1 tablespoon rice vinegar
- In a wok or large skillet, heat the oils over medium-high heat. Add the pork and cook for 4-5 minutes, until lightly browned.
- Add peppers, carrots, peas, and scallions. Cook another 5 minutes or so, stirring frequently.
- In a small bowl, stir together Peachy Sweet & Sour Sauce ingredients. Add to wok, bringing everything to a brief boil before reducing the heat to medium-low. Simmer for 5 more minutes, until sauce thickens.
- Serve over cooked rice and top with extra fresh scallions. Enjoy!