Stevia Sweet & Sour Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
3 Tbsp. Cornstarch3 Tbsp. Cold Water1/2 cup Rice Vinegar (the unsweetened kind)1/2 cup Kikkoman Lite Soy Sauce1 cup Tomato Sauce1 14 oz. can fat free Chicken Broth,1/4 tsp Stevia Powder, or to taste1/4 tsp. Sea Salt1 Tbsp. Canola Oil, divided1 Large Onions, chopped1 Large Green Bell Pepper, chopped1 Large Carrot, Sliced on the diagonal2 pounds bonless Pork sirloin, 1' cubes with visible fat removed1 tsp. ground Ginger, ground1 fresh Pineapple, peeled and chopped (about 2 lbs)1Tbsp. Ginger Root, minced
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.
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.
Nutritional Info 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
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