For those of you who really know me..you know that I really dont eat a lot of pork. I dont like cooking with ..it scares me..but I am trying to overcome the fear! So in order to do this I tried a new recipe, and much to my surprise it was really good! So here is the recipe! Enjoy!
Pork and Pineapple Stir- Fry
4 servings (1 3/4 cup each)
What you will need:
1 1/4 cups uncooked instant rice
1 3/4 cups water
4 tablespoons packed brown sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (if desired)
3 tablespoons soy sauce
1 can (20oz) pineapple chunks or 16 fresh pineapple chunks, drained, 2 tablespoons liquid
reserved
3/4 pound boneless lean pork, cut into thin bite size strips
1 bag (16oz) coleslaw mix (shredded cabbage and carrots)
1. Cook rice in 1 1/4 cups of water as directed on package
( I cheated and used already prepared frozen rice from Trader Joes)
2. In small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, pepper flakes, the remaining 1/2 water, the soy sauce, and reserved 2 tablespoons of pineapple juice; set aside.
3. Heat 12 in non stick skillet over medium high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
4. Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium high heat, 2 minutes.
5. Add coleslaw mix, cook and stir 3 to 6 minutes or until pork is no longer pink in centerand cabbage is tender.
6. Stir pineapple and cornstarch mixture into pork mixture; cook and stir about 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.
I also added some fresh snap peas to the stir-fry.
Nutrition Facts:
1 serving
440 Calories
7 grams fat
2.5 grams saturated fat
0 grams trans fat
55mg cholesterol
750 mg sodium
69g carbohydrates
Happy cooking!
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