Directions:
- In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.3 Kcal (2266 kJ) | ||
| Calories from fat | 142.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.79g | 24% | |
|---|---|---|---|
| Cholesterol | 147.39mg | 49% | |
| Sodium | 719.37mg | 30% | |
| Potassium | 1278.56mg | 27% | |
| Total Carbs | 46.65g | 16% | |
| Sugars | 34.64g | 139% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 49.32g | 99% | |
| Vitamin C | 132.2mg | 220% | |
| Iron | 2.4mg | 13% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 112.17 Kcal (470 kJ) | ||
| Calories from fat | 29.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 24% | |
|---|---|---|---|
| Cholesterol | 30.54mg | 49% | |
| Sodium | 149.07mg | 30% | |
| Potassium | 264.95mg | 27% | |
| Total Carbs | 9.67g | 16% | |
| Sugars | 7.18g | 139% | |
| Dietary Fiber | 0.69g | 13% | |
| Protein | 10.22g | 99% | |
| Vitamin C | 27.4mg | 220% | |
| Iron | 0.5mg | 13% | |
| Calcium | 7.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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