Sweet and Sour Pork
A perfectly acceptable lightened up version of this popular Chinese take-out dish.
Servings: 4 servings
Ingredients
- 1 pound pork tenderloin (trimmed of fat), cut into ½-inch cubes
- 2 tablespoons cornstarch
- ⅓ cup water
- ¼ cup rice vinegar
- ¼ cup granulated white sugar
- 3 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon canola oil
- 1 tablespoon peeled, minced fresh ginger
- 2 medium garlic cloves, minced
- 1 medium green bell pepper, seeded and cut into ½-inch pieces
- One 8-ounce can pineapple chunks (in juice), drained and each chunk cut in half
- steamed rice, for serving (optional)
- chopped scallions, for garnish (optional)
Instructions
- Combine the pork with 1 tablespoon cornstarch in a medium bowl; toss well to coat and set aside. Whisk together the remaining 1 tablespoon cornstarch, water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
- Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2 to 3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is just cooked through, 1 to 2 minutes.
Notes
- Weight Watchers Points computed without the rice.
- This recipe is gluten-free adaptable- just be sure to use brands of ketchup, soy sauce and pineapple that are GF.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 31g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 433mg | Potassium: 625mg | Fiber: 1g | Sugar: 24g | Vitamin A: 196IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 2mg