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Sweet-and-Sour Pork Recipe

This pork dinner has the perfect blend of sweet and sour flavors. Not only is it good—it's good for you!—Gloria Kobiak, Loveland, Colorado

This recipe is:

Quick

Diabetic Friendly

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Sweet-and-Sour Pork Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1/4 cup cornstarch
1 cup egg substitute
1-1/2 pounds boneless pork, cut into 1/2-inch cubes
3 tablespoons vegetable oil, divided
1 medium onion, chopped
2 medium carrots, sliced
1 garlic clove, minced
1 medium green pepper, cut into 1-inch pieces
2 tablespoons water
1 can (8 ounces) unsweetened pineapple chunks
SAUCE:
1 tablespoon cornstarch
1/3 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1 tablespoon light soy sauce
1/4 cup cider or white wine vinegar
1/4 cup low-sodium chicken broth
Hot cooked rice

Directions

In a bowl, combine cornstarch and egg substitute until smooth. Add pork; toss to coat. In a skillet or wok, stir-fry half of the pork in 1 tablespoon oil until no longer pink; remove. Repeat with remaining pork and 1 tablespoon oil; set pork aside and keep warm.
Stir-fry onion, carrots and garlic in the remaining oil for 3 minutes. Add green pepper and water; stir for 2 minutes. Drain pineapple, reserving 1/4 cup juice. Add pineapple and pork to pan.
Combine cornstarch, brown sugar, ginger, soy sauce, vinegar, broth and reserved pineapple juice; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 6 servings.

Nutritional Analysis: One serving (calculated without rice) equals 351 calories, 245 mg sodium, 67 mg cholesterol, 28 gm carbohydrate, 26 gm protein, 15 gm fat. Diabetic Exchanges: 3 meat, 1 starch, 1 fruit.

Originally published as Sweet-and-Sour Pork in Country Woman January/February 2000, p36