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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 212.5
  • Total Fat: 12.1 g
  • Cholesterol: 47.5 mg
  • Sodium: 655.8 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 17.1 g

View full nutritional breakdown of Stevia Sweet & Sour Pork calories by ingredient
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Stevia Sweet & Sour Pork

Submitted by: TULIPCHICK91

Introduction

Asian cuisine that will leave you satisfied without making you feel guilty, yum! This recipe can easily be cut in half but I like recipes that you can cook once and eat twice. Boneless, skinless chicken breast makes a tasty, lower calorie substitute for the pork. Asian cuisine that will leave you satisfied without making you feel guilty, yum! This recipe can easily be cut in half but I like recipes that you can cook once and eat twice. Boneless, skinless chicken breast makes a tasty, lower calorie substitute for the pork.
Number of Servings: 11

Ingredients

    3 Tbsp. Cornstarch
    3 Tbsp. Cold Water
    1/2 cup Rice Vinegar (the unsweetened kind)
    1/2 cup Kikkoman Lite Soy Sauce
    1 cup Tomato Sauce
    1 14 oz. can fat free Chicken Broth,
    1/4 tsp Stevia Powder, or to taste
    1/4 tsp. Sea Salt
    1 Tbsp. Canola Oil, divided
    1 Large Onions, chopped
    1 Large Green Bell Pepper, chopped
    1 Large Carrot, Sliced on the diagonal
    2 pounds bonless Pork sirloin, 1' cubes with visible fat removed
    1 tsp. ground Ginger, ground
    1 fresh Pineapple, peeled and chopped (about 2 lbs)
    1Tbsp. Ginger Root, minced

Directions

Makes 11 One-Cup Servings

COOK'S NOTE: Most stir fry techniques begin by fully preparing and combining all foods that will be cooked together before you cook anything. This is because the cooking happens quickly and at a high temperature that you won't have time to do much else.

In a small bowl combine vinegar, soy sauce, tomato sauce, chicken broth and stevia powder. Mix well. In a small cup combine cornstarch and cold water. Mix well and then add to the other liquids. Set aside.

In another bowl combine pork, ginger root, salt and ginger powder. Set aside.

In a third bowl combine onion, carrots and green pepper.

Heat a large wok, cast iron skillet or nonstick skillet over medium-high to high heat. Add 1/2 Tbsp. oil to the hot pan. When it starts to look shimmery (about 15 to 30 seconds) add onion, bell pepper and carrot and cook, stirring constantly, for about 3-4 minutes or until tender-crisp. Remove vegetables from the pan.

Add the other 1/2 Tbsp. oil to the skillet. Then add the seasoned pork, stirring constantly. Continue to stir fry until pork is fully cooked, 5-8 minutes.

Reduce heat to medium. Stir liquid mixture to blend cornstarch that settled to the bottom. Immediately pour over the pork, stirring constantly. Bring to a boil and continue to cook for 1 minute. Add the vegetables and pineapple. Heat through.

Tastes great served over brown rice or stir-fried broccoli slaw.


Number of Servings: 11

Recipe submitted by SparkPeople user TULIPCHICK91.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    this sound just great !!! family loves sweet and sour
    thansk so much this will be a keeper - 9/10/09

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  • There was too much liquid...it was more like a soup. We had to add more cornstarch and reduce it over heat for a long time. Perhaps the broth, soy sauce, and vinegar could all be cut back a little? Overall it was good though, and my husband approved. - 11/29/09

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