Pork 'n' Pineapple Stir-Fry Recipe
- 4-1/2 teaspoons all-purpose flour
- 5 tablespoons reduced-sodium soy sauce, divided
- 1 pork tenderloin (1 pound), cut into 1/2-inch cubes
- 2 tablespoons plus 1 teaspoon cornstarch
- 1 cup reduced-sodium chicken broth
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sherry or additional reduced-sodium chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 teaspoons canola oil, divided
- 1 large onion, chopped
- 2 medium carrots, thinly sliced
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1 cup cubed fresh pineapple
- 1 large sweet red pepper, cut into 3/4-inch pieces
- 1/2 cup thinly sliced green onions
- Hot cooked rice, optional
- 1. Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
- 2. In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside.
- 3. In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm.
- 4. Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
- 5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired. Yield: 6 servings.
2/3 cup (calculated without rice) equals 227 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 652 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.