TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 small onion, sliced
  • 1 large sweet red pepper, julienned
  • 3 tablespoons canola oil, divided
  • 1-1/2 pounds boneless pork loin chops, cut into thin strips
  • 1-1/2 cups shredded carrots
  • Hot cooked rice, optional

Nutritional Facts

1 cup: 246 calories, 10g fat (2g saturated fat), 41mg cholesterol, 500mg sodium, 22g carbohydrate (16g sugars, 2g fiber), 18g protein Diabetic Exchanges:1/2 starch, 2 lean meat 1 vegetable 1/2 fruit 1 fat

Directions

  1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, brown sugar, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside.
  2. In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink.
  3. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots, onion mixture and reserved pineapple; heat through. Serve with rice if desired. Yield: 8 servings.
Originally published as Sweet 'n' Sour Pork Stir-Fry in Light & Tasty December/January 2007, p56

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Sweet 'n' Sour Pork Stir-Fry

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 21, 2015

"Lovve this recipie. Changed directions a little. Stir fried pork first and kept warm. Holding veggies sometime makes them too soft."

MY REVIEW
Reviewed Feb. 3, 2011

"I made this tonight (served over white rice) and it was really good! Hubby and kids all liked it too. I doubled the recipe and added about 2 TBSP more brown sugar to make sure it was sweet enough for the kids...was very tasty! Next time I'm going to add mushrooms also."

Loading Image