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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came across this saucy stir-fry many years ago when I was a working mother and my mealtime preparation was limited, notes Vaunda Box of American Fork, Utah. Ingredients:
1 can (20 ounces) pineapple tidbits |
3/4 cup water, divided |
1/2 cup fat-free catalina salad dressing |
2 tablespoon reduced-sodium soy sauce |
1 teaspoon white vinegar |
2 tablespoons cornstarch |
1-1/2 pounds boneless pork loin chops, cut into thin strips |
1 tablespoon canola oil |
1 medium green pepper, chopped |
1/2 cup sliced onion |
hot cooked rice, optional |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine 1/2 cup water, salad dressing, soy sauce, vinegar and reserved pineapple juice; set aside. In a small bowl, combine cornstarch and remaining water until smooth; set aside.
2. In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the green pepper, onion and pineapple; stir-fry for 5 minutes or until vegetables begin to soften. Stir in salad dressing mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes 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. Serve over rice if desired. Yield: 6 servings.
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