This restaurant quality meal blends the sweet taste of pineapple and apricot with crunchy veggies and tender pork. The peanuts add a special touch. Susie Van Etten -Chapmansboro, Tennessee
- 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
- 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.
- In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.
- 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.
- 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.
Originally published as Polynesian Stir-Fry in Healthy Cooking April/May 2009, p15
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