sweet and sour pork stir-fry
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 258.0
- Total Fat: 9.0 g
- Cholesterol: 83.2 mg
- Sodium: 212.0 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.2 g
- Protein: 29.1 g
View full nutritional breakdown of sweet and sour pork stir-fry calories by ingredient
Introduction
instead of biggest loser sweet and sour chicken stir-fry i used pork and added pineapple instead of biggest loser sweet and sour chicken stir-fry i used pork and added pineappleNumber of Servings: 5
Ingredients
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1 tablespoon, cornstarch
1 teaspoon, garlic powder
1/4 teaspoon salt
salt and pepper to taste
1 pound boneless, fat trimmed pork chop (bout 6 chops
1 teaspoon, toasted sesame oil
1 cup 1/2" wide strips onion (about 1")
4 pineapple ring diced
mined garlic
1/4 cup bottled sweet and sour stir fry sauce
Directions
In large bowl, combine the cornstarch, garlic powder, salt, pepper, and mix well. Add the pork and toss until the pork is thoroughly coated.
Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp--tender, 2 to 4 minutes. Be careful not to overcook or garlic may burn. Transfer the vegetables to a large bowl and cover to keep warm.
Return the pan to high heat and add another teaspoon sesame oil and half the pork in a single layer. cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until pork is no longer pink. add cooked pork to the bowl with the vegetables. Return the pan to high heat.
Transfer to a med bowl and add sweet and sour sauce and serve.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRIDE102310.
Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp--tender, 2 to 4 minutes. Be careful not to overcook or garlic may burn. Transfer the vegetables to a large bowl and cover to keep warm.
Return the pan to high heat and add another teaspoon sesame oil and half the pork in a single layer. cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until pork is no longer pink. add cooked pork to the bowl with the vegetables. Return the pan to high heat.
Transfer to a med bowl and add sweet and sour sauce and serve.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRIDE102310.