Directions:
- In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in cranberry and barbecue sauces; set aside.
- In a large skillet, stir-fry pork in oil for 3 minutes or until meat is no longer pink. Sprinkle with salt and pepper. Remove from the pan and keep warm.
- Add green pepper and pineapple to pan; stir-fry for 2 minutes. Stir cornstarch mixture and add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice or noodles. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.22 Kcal (1039 kJ) | ||
| Calories from fat | 54.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 501.75mg | 21% | |
| Potassium | 636.78mg | 14% | |
| Total Carbs | 25.15g | 8% | |
| Sugars | 21.08g | 84% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 24.45g | 49% | |
| Vitamin C | 29.2mg | 49% | |
| Iron | 1.6mg | 9% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 99.28 Kcal (416 kJ) | ||
| Calories from fat | 21.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 9% | |
|---|---|---|---|
| Cholesterol | 29.47mg | 25% | |
| Sodium | 200.67mg | 21% | |
| Potassium | 254.68mg | 14% | |
| Total Carbs | 10.06g | 8% | |
| Sugars | 8.43g | 84% | |
| Dietary Fiber | 0.47g | 5% | |
| Protein | 9.78g | 49% | |
| Vitamin C | 11.7mg | 49% | |
| Iron | 0.6mg | 9% | |
| Calcium | 10.1mg | 3% | |
* 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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