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Low Fat Recipes
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Sweet-and-Sour Pork
1/4 cup of apple juice concentrate
1 teaspoon of fresh ginger
1 teaspoon of minced garlic
1 pound of pork shoulder, trimmed of fat and cut into 1-inch cubes
1 cup of pearl onions
1 sweet red pepper, diced
1 green pepper, diced
1 tablespoon of cornstarch
2 tablespoons of soy sauce
1 tablespoon of cider vinegar
1 can (8-ounces) of pineapple chunks (with juice)
1 tablespoon of packed brown sugar
In a shallow, nonmetal dish, combine the apple juice concentrate,
ginger, and garlic. Mix well. Add the pork and stir to coat. cover and
refrigerate for 30 minutes, stirring frequently. Coat a 10-inch no-stick
skillet with no-stick spray and place over medium-high heat. Add the oil
and heat until hot. Add the onions, red peppers, and green peppers.
Cook, stirring, for 3 minutes, or until crisp-tender. Add the pork and
marinade. Cook, stirring, for 5 minutes, or until the pork is no longer
pink in the center. Place the cornstarch in a medium bowl. Add the soy
sauce and the vinegar. Stir until smooth. Stir in the pineapple (with
juice) and brown sugar. Add to the skillet. Bring to a boil. Cook,
stirring frequently, for 3 minutes, or until the sauce thickens. Serves
4. |
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