Sweet and Sour Pork Stir Fry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Sweet and Sour Pork Stir Fry calories by ingredient
Introduction
I adapted this recipe from the one added by BLUEGEM (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=526330)
The main differences: I added a dash of Worcestershire sauce, a can of Asian baby corn, used a slightly smaller onion, and substituted Splenda brown sugar for the regular brown sugar.
You can add less vinegar--she only used 2 tbsp. I adapted this recipe from the one added by BLUEGEM (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=526330)
The main differences: I added a dash of Worcestershire sauce, a can of Asian baby corn, used a slightly smaller onion, and substituted Splenda brown sugar for the regular brown sugar.
You can add less vinegar--she only used 2 tbsp.
Number of Servings: 6
Ingredients
-
1 pound pork loin (cubed)
2 tbsp oil
1 cup sliced baby carrots
1 large bell pepper
1 medium onion
1 15oz can of pineapple packed in juice (reserve juice)
1 can of diced water chestnuts
4 tbsp Splenda brown sugar blend
4 tbsp ketchup
3 tbsp white vinegar
½ cup water
2 tbsp corn starch
1 can Asian baby corn
1 tsp Worcestershire sauce
Directions
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.
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.