Light Sweet and Sour Pork |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very tasty alternative to batter-fried pork. One could probably use chicken instead of the pork. From Better Homes and Gardens: Family Favorites Made Lighter. Ingredients:
1 cup cooked rice |
12 ounces lean boneless pork |
1/2 cup plain breadcrumbs |
2 tablespoons melted margarine |
1 clove minced garlic |
1 cup fat free chicken broth |
1/3 cup sugar |
1/3 cup red wine vinegar |
4 teaspoons cornstarch |
1 tablespoon soy sauce |
nonstick cooking spray |
1 clove minced garlic |
1 1/2 cups thin diagonally sliced carrots |
1 medium green bell pepper, cut into 1 inch squares |
1 medium red bell pepper, cut into 1 inch squares |
3 green onions, sliced into diagonal 1 inch pieces |
1 (8 ounce) can drained pineapple chunks |
Directions:
1. Trim fat from pork and cut into 3/4 inch pieces.
2. Place breadcrumbs on a plate.
3. Mix melted margarine and a clove minced garlic.
4. Add to pork in a plastic bag and toss to coat evenly.
5. Roll pork in breadcrumbs and place on a baking sheet.
6. Bake at 375 for 10 to 12 minutes until the pork is no longer pink.
7. Do not turn it.
8. In a bowl mix together chicken broth, sugar, wine vinegar, cornstarch, and soy sauce.
9. Set aside.
10. Spray a wok or skillet with nonstick cooking spray, along with a teaspoon of oil, if needed.
11. Add a clove minced garlic and stir-fry 15 seconds, then add carrots, cover and cook 3 minutes, add green and red bell peppers with onion and stir fry again for 3 or 4 minutes.
12. Remove veggies from wok.
13. Stir the sauce and add to the wok, cook until bubbly and thickened, plus an additional minute.
14. Stir in the vegetables and pineapple chunks.
15. Cook about a minute or until heated through.
16. Arrange pork on a platter and spoon sauce over top.
17. Serve with hot cooked rice.
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