Better than take-out, this savory dish of pork, pineapple, snow peas, and carrots will have you licking your plate.
Sweet & Sour Pork
Calories339 Per Serving
Protein24.0g Per Serving
Fiber5.3g Per Serving
|Total Fat||4.4 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.1 g|
|Monounsaturated Fat||1.9 g|
|Total Carbohydrate||49.3 g|
|Dietary Fiber||5.3 g|
|Added Sugars||0 g|
2 starch, 1 fruit, 1 vegetable, 2 1/2 lean meat
1 1/4 lb pork tenderloin (cut into 1/2-inch pieces)
1 Tbsp cornstarch
2 Tbsp white vinegar
1 Tbsp ketchup
2 teaspoons low-sodium soy sauce
2 teaspoons freshly grated gingerrootOR
1/2 teaspoon ground ginger
1 (20-ounce) can pineapple chunks in own juice
3 cups peeled, thinly sliced carrots
2 cups snow peas (ends trimmed)
1/2 Tbsp canola oil
1/4 cup sliced scallions
3 1/2 cups cooked brown rice (from 1 cup uncooked brown rice), to serve
Cut pork tenderloin into 1/2 inch pieces.
Add pork into a medium bowl or a large Ziploc bag along with cornstarch, vinegar, vinegar, ketchup, soy sauce, and ginger. Add all the pineapple juice from the can of pineapple chunks (about 1 cup) into the bowl/ Ziploc bag. (Reserve pineapple chunks for later use.) Mix together to combine and reserve until needed.
Thinly slice the carrots and trim the ends of the snow peas.
In a large skillet, warm oil over medium-high heat. Add carrots and stirring occasionally, cook about 5 minutes. Stir snow peas and pork into the mixture. Sauteeing and stirring constantly, cook until vegetables are soft and pork is fully-cooked, about 8 minutes.
Stir in reserved pineapple chunks and scallions. Cook 1 minute and remove from heat. Serve with brown rice.
Cooking Tip: To prepare the snow peas, use a knife to trim each end of the pea, which will allow you to easily remove (and discard) the string on the top of each snow pea.
Keep it Healthy: Tossing slices of raw meat and marinade with cornstarch, like in this recipe, is an easy and healthy way to turn a marinade into a thickened sauce once it cooks.
Tip: Sugar snap peas, a cross between garden peas and snow peas, can also be used in the recipe. Just note that they take a little longer to cook and to add a few minutes of sautéing time before incorporating the pork.
Cooking in Color
This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.
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