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Sweet 'n' Sour Pork Stir-Fry Recipe

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For easy preparation, purchase shredded carrots in the produce department of your grocery store.

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8 Servings
Prep/Total Time: 30 min.

Ingredients

1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
2 tablespoons brown sugar
1/4 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon ground ginger
2 garlic cloves, minced
1 small onion, sliced
1 large sweet red pepper, julienned
3 tablespoons canola oil, divided
1-1/2 pounds boneless pork loin chops, cut into thin strips
1-1/2 cups shredded carrots
Hot cooked rice, optional

Directions

Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, brown sugar, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside.
In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots, onion mixture and reserved pineapple; heat through. Serve with rice if desired. Yield: 8 servings.

Nutrition Facts: 1 cup (calculated without rice) equals 246 calories, 10 g fat (2 g saturated fat), 41 mg cholesterol, 500 mg sodium, 22 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch, 1/2 fruit.

Sweet 'n' Sour Pork Stir-Fry published in Light & Tasty December/January 2007, p56

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