Cashew sweet n sour pork

hmmmm

This is going to be my next endeavor since my bf loves sweet n sour chinese but I am going to modify i a bit, instead of sugar i am going to use splenda which will save 48 calories per serving. I hardly ever eat rice any more so i may just make that for him. this recipe got very good reviews so I am hopeful





stir-frying is fast but requires constant attention. To succeed, the ingredients must be ready to go before cooking begins. Once you start, keep stirring the food, maintaining medium-high heat.

Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons cornstarch, divided
1 tablespoon sherry
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces
1/3 cup water
1/4 cup sugar
1/4 cup cider vinegar
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
1 tablespoon peanut oil
1/3 cup finely chopped dry-roasted cashews, unsalted
1/4 cup chopped green onions
2 teaspoons bottled minced fresh ginger
1 teaspoon bottled minced garlic
1/2 pound snow peas, trimmed
1 (8-ounce) can pineapple chunks in juice, drained


Preparation
Cook rice according to package directions, omitting salt and fat.
Combine 1 tablespoon cornstarch, sherry, and pork, tossing well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup, stirring with a whisk.

Heat the peanut oil in a large nonstick skillet over medium-high heat. Add pork mixture; stir-fry 3 minutes. Add cashews, green onions, ginger, and garlic; stir-fry 1 minute. Add snow peas and pineapple; stir-fry 3 minutes or until snow peas are crisp-tender.

Add vinegar mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Serve the pork mixture over rice.

Yield
4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)

Nutritional Information
CALORIES 468(25% from fat); FAT 13g (sat 3g,mono 6.5g,poly 2.6g); PROTEIN 30.4g; CHOLESTEROL 74mg; CALCIUM 51mg; SODIUM 603mg; FIBER 3.1g; IRON 4.8mg; CARBOHYDRATE 58.2g



David Bonom and Cynthia De Persio , Cooking Light, NOVEMBER 2003

hmmmm

This is going to be my next endeavor since my bf loves sweet n sour chinese but I am going to modify i a bit, instead of sugar i am going to use splenda which will save 48 calories per serving. I hardly ever eat rice any more so i may just make that for him. this recipe got very good reviews so I am hopeful





stir-frying is fast but requires constant attention. To succeed, the ingredients must be ready to go before cooking begins. Once you start, keep stirring the food, maintaining medium-high heat.

Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons cornstarch, divided
1 tablespoon sherry
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces
1/3 cup water
1/4 cup sugar
1/4 cup cider vinegar
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
1 tablespoon peanut oil
1/3 cup finely chopped dry-roasted cashews, unsalted
1/4 cup chopped green onions
2 teaspoons bottled minced fresh ginger
1 teaspoon bottled minced garlic
1/2 pound snow peas, trimmed
1 (8-ounce) can pineapple chunks in juice, drained


Preparation
Cook rice according to package directions, omitting salt and fat.
Combine 1 tablespoon cornstarch, sherry, and pork, tossing well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup, stirring with a whisk.

Heat the peanut oil in a large nonstick skillet over medium-high heat. Add pork mixture; stir-fry 3 minutes. Add cashews, green onions, ginger, and garlic; stir-fry 1 minute. Add snow peas and pineapple; stir-fry 3 minutes or until snow peas are crisp-tender.

Add vinegar mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Serve the pork mixture over rice.

Yield
4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)

Nutritional Information
CALORIES 468(25% from fat); FAT 13g (sat 3g,mono 6.5g,poly 2.6g); PROTEIN 30.4g; CHOLESTEROL 74mg; CALCIUM 51mg; SODIUM 603mg; FIBER 3.1g; IRON 4.8mg; CARBOHYDRATE 58.2g



David Bonom and Cynthia De Persio , Cooking Light, NOVEMBER 2003