Publisher Photo
Publisher Photo
This is deliciously different than any other sweet-and-sour recipes because it's packed with produce. It makes a pretty presentation on the table, so it's great for special dinners.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 35 min.

Ingredients

  • 1 pound lean boneless pork
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 2 tablespoons soy sauce
  • 1-1/2 teaspoons ground ginger
  • 1 garlic clove, minced
  • 3 drops hot pepper sauce
  • 1 cup julienned celery
  • 1 cup julienned green pepper
  • 1 cup thinly sliced red onion
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup julienned yellow squash
  • 1 cup julienned zucchini
  • 1 package (6 ounces) frozen snow peas
  • Hot cooked rice, optional

Directions

Cut pork into 1/8-in. x 1/2-in. x 2-in. strips; set aside. Drain juice from pineapple into a medium bowl; set pineapple aside. Add soy sauce, ginger, garlic and pepper sauce to juice; mix well. Add pork; cover and chill at least 1 hour.
With a slotted spoon, transfer pork to a large skillet coated with cooking spray. Brown pork over medium-high heat, stirring constantly; add marinade. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pork is tender.
Add celery, carrots, green pepper and onion. Cook, uncovered, over medium heat until vegetables are crisp-tender. Add mushrooms, squash, zucchini, peas and pineapple; cook for 1-2 minutes or until vegetables are crisp-tender. Serve with rice if desired. Yield: 6 servings.
Originally published as Garden Pork Skillet in Country Pork 1996, p52

Nutritional Facts

1-1/3 cups: 201 calories, 6g fat (0 saturated fat), 45mg cholesterol, 227mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fruit.

  • 1 pound lean boneless pork
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 2 tablespoons soy sauce
  • 1-1/2 teaspoons ground ginger
  • 1 garlic clove, minced
  • 3 drops hot pepper sauce
  • 1 cup julienned celery
  • 1 cup julienned green pepper
  • 1 cup thinly sliced red onion
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup julienned yellow squash
  • 1 cup julienned zucchini
  • 1 package (6 ounces) frozen snow peas
  • Hot cooked rice, optional
  1. Cut pork into 1/8-in. x 1/2-in. x 2-in. strips; set aside. Drain juice from pineapple into a medium bowl; set pineapple aside. Add soy sauce, ginger, garlic and pepper sauce to juice; mix well. Add pork; cover and chill at least 1 hour.
  2. With a slotted spoon, transfer pork to a large skillet coated with cooking spray. Brown pork over medium-high heat, stirring constantly; add marinade. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pork is tender.
  3. Add celery, carrots, green pepper and onion. Cook, uncovered, over medium heat until vegetables are crisp-tender. Add mushrooms, squash, zucchini, peas and pineapple; cook for 1-2 minutes or until vegetables are crisp-tender. Serve with rice if desired. Yield: 6 servings.
Originally published as Garden Pork Skillet in Country Pork 1996, p52

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