| previous | next |
Title: Sweet 'n' Sour Pork over Rice
Categories: Entree Meat
Yield: 4 Servings
| FROM LOIS FLACK | ||
| CYBEREALM BBS (315)786-1120 | ||
| 1/4 | lb | Pork tenderloin, cut into |
| 3/4-inch cubes | ||
| 1 | Onion, cut into thin wedges | |
| 1 | Sweet green pepper, chopped | |
| 1 | Sweet red pepper, chopped | |
| 1 | cn | (8 oz.) Pineapple chunks, - packed in juice, undrained |
| 3 | tb | Cider vinegar |
| 2 | tb | Packed brown sugar |
| 2 | ts | Low-sodium soy sauce |
| 1 1/2 | c | Quick-cooking rice |
| 1 | cn | (8 1/2 oz.) Sliced peaches |
| Water | ||
| 1 | tb | Cornstarch |
Coat a skillet with nonstick spray; warm ot over medium heat for 1 minute. Add pork and cook, stirring occasionally, until it loses its pink color, 5 to 6 minutes. Add onions, sweet peppers, undrained pineapples, vinegar, sugar and soy sauce. Bring to a boil, cover and simmer until vegetables are crisp-tender, about 5 minutes. Meanwhile, cook rice. Drain peaches,reserving juice. Add enough water to make 1/2 cup liquid. Blend in cornstarch. Cut each peach slice into thirds. Stir cornstarch mixture and peaches into skillet. Cook, 1 minute more. Serve over rice.
Per Serving: 418 Calories, 3.1 g fat (7% of calories), 51 mg cholesterol : 147 mg sodium, 3.4 g dietary fiber.
Source: "Prevention's Quick & Healthy Cooking" - December 1995 issue * Posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120
| previous | next |