Sweet and Sour Pork (Lower Sodium, Gluten-free)

Mix the egg substitute and 1 tablespoon of cornstarch in a medium bowl.
¼ cup egg substitute, 1 tablespoon plus 1 teaspoon cornstarch
Add the pork slices, mix well, and season with salt and white pepper.
8 ounces pork tenderloin, Kosher salt and ground white pepper
In a small bowl, add the remaining 1 teaspoon of cornstarch and 1 tablespoon of water. Mix to make a paste.
1 tablespoon plus 1 teaspoon cornstarch
Place a wok or large skillet over medium-high heat and add 1 tablespoon of peanut oil.
2 tablespoons peanut oil
Once the oil is hot, add the pork and stir-fry until the meat is opaque, about 3 to 4 minutes. Transfer the pork to a plate lined with paper towels.
Add the remaining tablespoon of peanut oil to the wok. Once hot, add the bell peppers with the ginger and stir-fry for about 2 minutes.
1 red bell pepper, 1 green bell pepper, 1-inch piece of fresh ginger
Add the pineapple chunks with their juice and bring the mixture to a boil.
8 ounces pineapple chunks in juice
Add the tamari or soy sauce, rice vinegar, and brown sugar. Stir, then add the cornstarch paste.
1 tablespoon low-sodium tamari or soy sauce, 1 tablespoon rice vinegar, ½ teaspoon light brown sugar
When the mixture begins to thicken, add the pork back to the wok. Stir to coat the pork in the sauce, then remove from heat and serve immediately.