Polynesian Stir-Fry Recipe
- 1 can (8 ounces) unsweetened pineapple chunks
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons reduced-sugar apricot preserves
- 1 pound pork tenderloin, thinly sliced
- 3 teaspoons canola oil, divided
- 1 medium onion, halved and sliced
- 1 small green pepper, cut into 1-inch pieces
- 1 small sweet red pepper, cut into 1-inch pieces
- 2 cups hot cooked rice
- Chopped unsalted peanuts, optional
- 1. Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside.
- 2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.
- 3. Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
- 4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired. Yield: 4 servings.
1 cup stir-fry with 1/2 cup rice (calculated without peanuts) equals equals 339 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 204 mg sodium, 40 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit, 1/2 fat.