Saturday, February 6, 2010

Diabetic Friendly Sweet and Sour Pork

1 can ( 14-oz ) Pineapple tidbits ( Diabetic= no sugar added )
2 Tbs. cornstarch
2 Tbs. brown sugar (  Twin or Splenda brown sugar substitute )
¾ tsp. Salt
¼ tsp. Ground ginger (optional)
¼ tsp. Pepper
1/3 cup water
1/3 cup Ketchup
2 Tbs. white Vinegar
2 Tbs. low sodium soya sauce
1 pound pork tenderloin, cut into 1 ½ -inch x ¼-inch strips
1 medium onion, chopped
2 Tbs. canola oil or olive oil
1 green pepper, cut into thin strips

Hot cooked rice ( Diabetic= Brown or long-grain )

Drain pineapple, reserve juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
In a large skillet or wok, stir-fry pork and onion in oil for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve over rice

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