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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My family really enjoys this colorful stovetop supper that's lower in sodium than typical stir-fries, writes Wilma Jones of Mobile, Alabama. We have it often on weekends instead of going out for Chinese food. Ingredients:
1 can (8 ounces) unsweetened pineapple chunks |
1 tablespoon brown sugar |
2 teaspoons cornstarch |
1/4 cup chicken broth |
2 tablespoons lemon juice |
1 tablespoon reduced-sodium soy sauce |
1 teaspoon grated lemon peel |
1 pound pork tenderloin, cut into thin strips |
1 cup julienned sweet red and/or green pepper |
1 small onion, quartered and thinly sliced |
1 garlic clove, minced |
1-1/2 teaspoons canola oil |
1 medium navel orange, peeled, sectioned and halved |
3 cups hot cooked rice |
Directions:
1. Drain pineapple, reserving juice; set juice and pineapple aside. In a bowl, combine brown sugar and cornstarch. Stir in the broth, lemon juice, soy sauce, lemon peel and reserved juice until blended; set aside.
2. In a nonstick skillet coated with cooking spray, stir-fry pork for 3-4 minutes or until mat is no longer pink; remove and keep warm.
3. In the same skillet, stir-fry pepper, onion and garlic in oil for 3-4 minutes or until crisp-tender. Stir the broth mixture; add to vegetables. Bring to a boil; cook and stir for 2 minutes. Return pork to the pan. Add orange pieces and pineapple; heat through. Serve over rice. Yield: 4 servings.
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