Orange Pork Stir-Fry Recipe
- 1 can (8 ounces) unsweetened pineapple chunks
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated lemon peel
- 1 pound pork tenderloin, cut into thin strips
- 1 cup julienned sweet red and/or green pepper
- 1 small onion, quartered and thinly sliced
- 1 garlic clove, minced
- 1-1/2 teaspoons canola oil
- 1 medium navel orange, peeled, sectioned and halved
- 3 cups hot cooked rice
- 1. Drain pineapple, reserving juice; set juice and pineapple aside. In a bowl, combine brown sugar and cornstarch. Stir in the broth, lemon juice, soy sauce, lemon peel and reserved juice until blended; set aside.
- 2. In a nonstick skillet coated with cooking spray, stir-fry pork for 3-4 minutes or until mat is no longer pink; remove and keep warm.
- 3. In the same skillet, stir-fry pepper, onion and garlic in oil for 3-4 minutes or until crisp-tender. Stir the broth mixture; add to vegetables. Bring to a boil; cook and stir for 2 minutes. Return pork to the pan. Add orange pieces and pineapple; heat through. Serve over rice. Yield: 4 servings.
One serving (1 cup stir-fry mixture with 3/4 cup cooked rice) equals 366 calories, 6 g fat (2 g saturated fat), 74 mg cholesterol, 278 mg sodium, 49 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer