Light Sweet and Sour Pork Strips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound lean boneless pork loin |
vegetable cooking spray |
1 (8-ounce) can no-salt-added tomato sauce |
1/4 cup rice wine vinegar |
2 tablespoons brown sugar |
2 teaspoons low-sodium soy sauce |
1/4 teaspoon minced garlic |
1/8 teaspoon ground red pepper |
1 (20-ounce) can pineapple chunks in juice |
1 medium-size green pepper, seeded and cut into 1-inch pieces |
1/4 cup chopped green onions |
2 tablespoons cornstarch |
2 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Partially freeze pork; trim fat from pork. Slice pork diagonally across grain into thin slices; slice into 1-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 8 minutes or until browned, stirring frequently. Remove from skillet. Drain and pat dry. Wipe drippings from skillet with a paper towel.
2. Combine pork, tomato sauce, and next 5 ingredients in skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until pork is tender. Drain pineapple, reserving juice. Add enough water to juice to make 1 cup liquid. Set aside. Add pineapple, green pepper pieces, and green onions to skillet; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved pineapple juice mixture; stir into pork mixture. Cook, stirring constantly, until thickened. Spoon pork mixture over rice. Garnish with pepper triangles, if desired.
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