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Garden Pork Skillet Recipe

This is deliciously different than any other sweet-and-sour recipes because it's packed with produce. It makes a pretty presentation on the table, so it's great for special dinners.

This recipe is:

Diabetic Friendly

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Garden Pork Skillet Recipe

Prep: 15 min. + marinating Cook: 35 min.

Yield: 6 Servings

15 35 50

Ingredients

1 pound lean boneless pork
1 can (8 ounces) unsweetened pineapple chunks, undrained
2 tablespoons soy sauce
1-1/2 teaspoons ground ginger
1 garlic clove, minced
3 drops hot pepper sauce
1 cup julienned celery
1 cup julienned green pepper
1 cup thinly sliced red onion
1/2 pound fresh mushrooms, sliced
1 cup julienned yellow squash
1 cup julienned zucchini
1 package (6 ounces) frozen snow peas
Hot cooked rice, optional

Directions

Cut pork into 1/8-in. x 1/2-in. x 2-in. strips; set aside. Drain juice from pineapple into a medium bowl; set pineapple aside. Add soy sauce, ginger, garlic and pepper sauce to juice; mix well. Add pork; cover and chill at least 1 hour.
With a slotted spoon, transfer pork to a large skillet coated with cooking spray. Brown pork over medium-high heat, stirring constantly; add marinade. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pork is tender.
Add celery, carrots, green pepper and onion. Cook, uncovered, over medium heat until vegetables are crisp-tender. Add mushrooms, squash, zucchini, peas and pineapple; cook for 1-2 minutes or until vegetables are crisp-tender. Serve with rice if desired. Yield: 6 servings.

Diabetic Exchanges: One 1-1/3 cups serving (prepared with light soy sauce and without rice) equals 2 lean meat, 2 vegetable, 1/2 fruit; also, 201 calories, 227 mg sodium, 45 mg cholesterol, 18 gm carbohydrate, 20 gm protein, 6 gm fat.

Originally published as Garden Pork Skillet in Country Pork , p52