Pom Stir-Fry with Sweet and Sour Sauce

Ingredients

In the original South African Pom dish, the fruit is typically used in salads or desserts. However, in this adapted American Chinese version, the Pom is stir-fried with vegetables and coated in a sweet and sour sauce. The addition of the sauce and the stir-frying technique gives the dish a completely different flavor profile and texture, making it more suitable for a main course in American Chinese cuisine. We alse have the original recipe for Pom, so you can check it out.

• 2 cups (470ml) Pom, peeled and cubed 2 cups (470ml) Pom, peeled and cubed
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 small onion, sliced 1 small onion, sliced
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons ketchup 2 tablespoons ketchup
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions for garnish Chopped green onions for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch. Set aside.
2. 2.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add garlic and ginger to the skillet and sauté for 1 minute until fragrant.
4. 4.
   Add the sliced onions and bell peppers to the skillet and stir-fry for 2-3 minutes until slightly softened.
5. 5.
   Add the Pom cubes and pineapple chunks to the skillet and stir-fry for another 2 minutes.
6. 6.
   Pour the prepared sauce over the stir-fry and toss to coat the ingredients evenly.
7. 7.
   Cook for an additional 2-3 minutes until the sauce thickens and coats the Pom and vegetables.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with chopped green onions.
10. 10.
    Serve the Pom Stir-Fry with Sweet and Sour Sauce hot over steamed rice or noodles.

Treat your ingredients with care...

• Pom — Make sure to peel and cube the Pom before adding it to the stir-fry. The Pom should be ripe but firm to hold its shape during cooking.

Tips & Tricks

• For a spicier version, add a teaspoon of chili sauce or red pepper flakes to the sauce.
• Feel free to customize the stir-fry by adding other vegetables like broccoli, carrots, or snap peas.
• If you prefer a thicker sauce, increase the amount of cornstarch in the sauce mixture.
• Serve the stir-fry immediately to enjoy the crispness of the vegetables.

Serving advice

Serve the Pom Stir-Fry with Sweet and Sour Sauce hot over steamed rice or noodles. Garnish with chopped green onions for added freshness and color.

Presentation advice

Arrange the stir-fry on a large serving platter, ensuring that the vibrant colors of the Pom, bell peppers, and pineapple are visible. Drizzle some extra sauce on top for a glossy finish. Serve with steamed rice or noodles on the side.