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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For a refreshing change of pace, try this easy sweet-and-sour stir-fry from Edie De-Spain of Logan, Utah. Ingredients:
3 tablespoons cornstarch |
3/4 cup thawed grapefruit juice concentrate |
3/4 cup water |
3 tablespoons reduced-sodium soy sauce |
1 tablespoon honey |
1/2 teaspoon ground ginger |
3 cups sliced zucchini |
1 medium sweet red or green pepper, julienned |
1 tablespoon canola oil |
1-1/2 pounds pork tenderloin, cut into thin strips |
3 medium grapefruit, peeled and sectioned |
1 tablespoon sesame seeds, toasted |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the cornstarch, grapefruit juice concentrate, water, soy sauce, honey and ginger; set aside. In a skillet or wok, stir-fry zucchini and red pepper in oil over medium-high heat for 3-4 minutes or until crisp-tender. Remove and keep warm. Add half of the pork; stir-fry for 4 minutes or until no longer pink. Remove and keep warm. Repeat with remaining pork. Remove and keep warm.
2. Add sauce to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Return pork and vegetables to pan; stir until coated. Gently stir in grapefruit. Sprinkle with sesame seeds. Serve over rice if desired. Yield: 6 servings.
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