1 cup long-grain white rice, uncooked
3/4 pound lean boneless pork loin, cut into thin strips
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 teaspoons cornstarch
1/3 cup granulated sugar
1 cup chicken broth
1/4 cup red wine vinegar
1 tablespoon La Choy® Lite Soy Sauce
PAM® Original No-Stick Cooking Spray
3 carrots, cut diagonally into thin slices (3 carrots = about 1-1/2 cups)
1/2 large green bell pepper, cut into 1-inch squares (1/2 large = about 1 cup)
1/2 large red bell pepper, cut into 1-inch squares (1/2 large = about 1 cup)
3 green onions, cut diagonally into 1-inch lengths
4 cloves garlic, minced (4 cloves = about 2 tsp)
1 can (8 oz each) pineapple chunks in juice, drained
Sweet and Sour Pork
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||6%|
|Dietary Fiber||3 g||12%|
|Vitamin C||54 mg||91%|
|Vitamin A||7860 iu||156%|
Cook rice according to package directions, except omit any salt and fat. Place pork in medium bowl. Sprinkle evenly with salt and pepper; set aside. Mix cornstarch, sugar, broth, vinegar and soy sauce in small bowl until well blended; set aside.
Spray large skillet with cooking spray; heat over medium heat 1 minute. Add carrots; cook 3 minutes, stirring occasionally. Add peppers and onions; stir. Cook 3 to 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetable mixture from skillet; cover to keep warm.
Spray same skillet with additional cooking spray. Add pork and garlic; cook 3 to 4 minutes, or until pork strips are no longer pink in centers, stirring frequently. Remove pork from skillet; set aside.
Stir broth mixture; add to same skillet. Cook 2 minutes, or until thickened, stirring constantly. Return vegetable mixture and pork to skillet. Add pineapple; mix well. Cook until heated through, stirring occasionally. Serve over the rice.
Sweet and Sour Pork
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