This dish is gluten-free adaptable… please see tips below the recipe.
Yield: 4 servings
Prep Time: 30 min
Cook Time: 10 min
A very acceptable replacement for the full-fat version. Flavorful and filling, even without rice.
1 pound pork tenderloin, trimmed of all visible fat, cut into 1/2-inch cubes
2 tablespoons cornstarch
1/3 cup water
1/4 cup rice vinegar
1/4 cup granulated white sugar
3 tablespoons ketchup
2 tablespoons low-sodium soy sauce
1 tablespoon canola oil
1 tablespoon minced peeled fresh ginger
2 cloves garlic, minced
1 medium green bell pepper, seeded and cut into 1/2-inch pieces
One 8-ounce can pineapple chunks in juice, drained
1. Combine pork with 1 tablespoon cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 tablespoon cornstarch, water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
2. Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2 to 3 minutes. Add ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add bell pepper and pineapple; stir fry until crisp-tender, about 3 minutes. Add vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is just cooked through, 1 to 2 minutes.
*This recipe is gluten-free adaptable- just be sure to use brands of ketchup, soy sauce and pineapple that are GF.
Serving size: 1 cup
Calories per serving: 285
Fat per serving: 7.5g
Saturated Fat per serving: 1.6g
Sugar per serving: 21g
Fiber per serving: 1.5g
Protein per serving: 25g
Cholesterol per serving: 73.75mg
Carbohydrates per serving: 35.5g
WW POINTS per serving:
Points Plus Program: 8 Old Points Program: 6
Source: RecipeGirl.com (via Weight Watchers: Take Out Tonight)