Hi...
We had this for dinner last night and it was great! We both love stir fry and this one was really good. It blends the sweetness of the pineapple and the apricot jam with the stir fried veggies and pork....the peanuts add a little extra crunch too, but they are optional.
Enjoy!
hugs,
peg
Polynesian Stir Fry
1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon reduced-sodium soy sauce
2 tablespoons reduced-sugar apricot preserves
1 pork tenderloin (1 pound), thinly sliced
3 teaspoons canola oil, divided
1 medium onion, halved and sliced
1 small green pepper, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
2 cups hot cooked rice
Chopped unsalted peanuts, optional
Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine
cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved
pineapple juice; set aside. In a large nonstick skillet or wok, stir-fry pork
in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry onion
and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes
longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to
the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add
pork; heat through. Serve with rice. Just before serving, sprinkle each serving
with peanuts if desired.
Yield: 4 servings.
Nutrition Facts
One serving: 1 cup stir-fry with 1/2 cup rice (calculated without peanuts)
Calories: 339
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 63 mg
Sodium: 204 mg
Carbohydrate: 40 g
Fiber: 2 g
Protein: 26 g
Diabetic Exchange: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit, 1/2 fat.
Recipe source: Taste of Home’s Healthy Cooking Magazine, April/May, 2009, submitted by Susie Van Etten of Chapmansboro, TN
http://www.tasteofhome.com/recipes/Polynesian-Stir-Fry
We had this for dinner last night and it was great! We both love stir fry and this one was really good. It blends the sweetness of the pineapple and the apricot jam with the stir fried veggies and pork....the peanuts add a little extra crunch too, but they are optional.
Enjoy!
hugs,
peg
Polynesian Stir Fry
1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon reduced-sodium soy sauce
2 tablespoons reduced-sugar apricot preserves
1 pork tenderloin (1 pound), thinly sliced
3 teaspoons canola oil, divided
1 medium onion, halved and sliced
1 small green pepper, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
2 cups hot cooked rice
Chopped unsalted peanuts, optional
Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine
cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved
pineapple juice; set aside. In a large nonstick skillet or wok, stir-fry pork
in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry onion
and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes
longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to
the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add
pork; heat through. Serve with rice. Just before serving, sprinkle each serving
with peanuts if desired.
Yield: 4 servings.
Nutrition Facts
One serving: 1 cup stir-fry with 1/2 cup rice (calculated without peanuts)
Calories: 339
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 63 mg
Sodium: 204 mg
Carbohydrate: 40 g
Fiber: 2 g
Protein: 26 g
Diabetic Exchange: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit, 1/2 fat.
Recipe source: Taste of Home’s Healthy Cooking Magazine, April/May, 2009, submitted by Susie Van Etten of Chapmansboro, TN
http://www.tasteofhome.com/recipes/Polynesian-Stir-Fry