Sweet and Sour Pork Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound pork loin (cubed)2 tbsp oil1 cup sliced baby carrots1 large bell pepper 1 medium onion1 15oz can of pineapple packed in juice (reserve juice)1 can of diced water chestnuts4 tbsp Splenda brown sugar blend4 tbsp ketchup3 tbsp white vinegar˝ cup water2 tbsp corn starch1 can Asian baby corn1 tsp Worcestershire sauce
Trim and cube 1 pound of pork loin. Set aside.
Wash carrots and cut into slices. Peel onions, wash and seed bell pepper, and cut both into bite-sized pieces. Set aside.
Drain the water chestnuts, discarding the liquid.
Drain the can of pineapple, reserving all the juice.
In a small bowl, mix brown sugar, ketchup. Slowly whisk in pineapple juice to avoid lumps and to dissolve the sugar and ketchup. Whisk in the vinegar then set aside.
Mix water and corn starch in a small bowl or a glass until starch is fully dissolved. Set aside.
Heat a frying pan or wok to medium/high. When the pan is hot, spray with no-calorie cooking spray, add pork loin and stir-fry until completely cooked and golden brown. When the pork is done (but not over done) add carrots and stir-fry about a minute. Add onions and green pepper, and keep stirring until vegetables are crisp-tender. Add drained water chestnuts. Now add pineapple juice mixture. If the corn starch water has separated remix it to redistribute cornstarch, then drizzle into stir-fry while stirring together. When the sauce in the stir-fry is well mixed and turns thick and bubbly add the pine apple and continue to mix until the fruit is hot. Serve over brown rice.
Serving Size: Makes 6 servings
Wash carrots and cut into slices. Peel onions, wash and seed bell pepper, and cut both into bite-sized pieces. Set aside.
Drain the water chestnuts, discarding the liquid.
Drain the can of pineapple, reserving all the juice.
In a small bowl, mix brown sugar, ketchup. Slowly whisk in pineapple juice to avoid lumps and to dissolve the sugar and ketchup. Whisk in the vinegar then set aside.
Mix water and corn starch in a small bowl or a glass until starch is fully dissolved. Set aside.
Heat a frying pan or wok to medium/high. When the pan is hot, spray with no-calorie cooking spray, add pork loin and stir-fry until completely cooked and golden brown. When the pork is done (but not over done) add carrots and stir-fry about a minute. Add onions and green pepper, and keep stirring until vegetables are crisp-tender. Add drained water chestnuts. Now add pineapple juice mixture. If the corn starch water has separated remix it to redistribute cornstarch, then drizzle into stir-fry while stirring together. When the sauce in the stir-fry is well mixed and turns thick and bubbly add the pine apple and continue to mix until the fruit is hot. Serve over brown rice.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 250.7
- Total Fat: 3.8 g
- Cholesterol: 59.7 mg
- Sodium: 334.7 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 3.8 g
- Protein: 23.0 g
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