Polynesian Stir-Fry

ChubbyBunny

Ingredients:

1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon reduced-sodium soy sauce
2 tablespoons reduced-sugar apricot preserves
1 pork tenderloin (1 pound), thinly sliced
3 teaspoons canola oil, divided
1 medium onion, halved and sliced
1 small green pepper, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
2 cups hot cooked rice
Chopped unsalted peanuts, optional

Directions:
Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside.

In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.

Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.

Yield: 4 servings.

Nutrition Facts
One serving: 1 cup stir-fry with 1/2 cup rice (calculated without peanuts)
Calories: 339
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 63 mg
Sodium: 204 mg
Carbohydrate: 40 g
Fiber: 2 g
Protein: 26 g

ChubbyBunny

Ingredients:

1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon reduced-sodium soy sauce
2 tablespoons reduced-sugar apricot preserves
1 pork tenderloin (1 pound), thinly sliced
3 teaspoons canola oil, divided
1 medium onion, halved and sliced
1 small green pepper, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
2 cups hot cooked rice
Chopped unsalted peanuts, optional

Directions:
Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside.

In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.

Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.

Yield: 4 servings.

Nutrition Facts
One serving: 1 cup stir-fry with 1/2 cup rice (calculated without peanuts)
Calories: 339
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 63 mg
Sodium: 204 mg
Carbohydrate: 40 g
Fiber: 2 g
Protein: 26 g