Sweet and Sour Pork
Lean pork, crisp-tender vegetables and juice pineapple, all served over white rice
15
Prep Time
35
Total Time
4
Servings
16
Ingredients
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Ingredients

  • 1 cup long-grain white rice, uncooked
  • 3/4 pound lean boneless pork loin, cut into thin strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 teaspoons cornstarch
  • 1/3 cup granulated sugar
  • 1 cup chicken broth
  • 1/4 cup red wine vinegar
  • 1 tablespoon La Choy® Lite Soy Sauce
  • PAM® Original No-Stick Cooking Spray
  • 3 carrots, cut diagonally into thin slices (3 carrots = about 1-1/2 cups)
  • 1/2 large green bell pepper, cut into 1-inch squares (1/2 large = about 1 cup)
  • 1/2 large red bell pepper, cut into 1-inch squares (1/2 large = about 1 cup)
  • 3 green onions, cut diagonally into 1-inch lengths
  • 4 cloves garlic, minced (4 cloves = about 2 tsp)
  • 1 can (8 oz each) pineapple chunks in juice, drained

Directions

  1. Cook rice according to package directions, except omit any salt and fat. Place pork in medium bowl. Sprinkle evenly with salt and pepper; set aside. Mix cornstarch, sugar, broth, vinegar and soy sauce in small bowl until well blended; set aside.
  2. Spray large skillet with cooking spray; heat over medium heat 1 minute. Add carrots; cook 3 minutes, stirring occasionally. Add peppers and onions; stir. Cook 3 to 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetable mixture from skillet; cover to keep warm.
  3. Spray same skillet with additional cooking spray. Add pork and garlic; cook 3 to 4 minutes, or until pork strips are no longer pink in centers, stirring frequently. Remove pork from skillet; set aside.
  4. Stir broth mixture; add to same skillet. Cook 2 minutes, or until thickened, stirring constantly. Return vegetable mixture and pork to skillet. Add pineapple; mix well. Cook until heated through, stirring occasionally. Serve over the rice.

Nutrition Facts

Serving Size4 servings (1-1/2 cups each)
Calories429

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Sweet and Sour Pork

Lean pork, crisp-tender vegetables and juice pineapple, all served over white rice
15
Prep Time
35
Total Time
4
Servings
16
Ingredients
starstarstarstarstar

Ingredients

  • 1 cup long-grain white rice, uncooked
  • 3/4 pound lean boneless pork loin, cut into thin strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 teaspoons cornstarch
  • 1/3 cup granulated sugar
  • 1 cup chicken broth
  • 1/4 cup red wine vinegar
  • 1 tablespoon La Choy® Lite Soy Sauce
  • PAM® Original No-Stick Cooking Spray
  • 3 carrots, cut diagonally into thin slices (3 carrots = about 1-1/2 cups)
  • 1/2 large green bell pepper, cut into 1-inch squares (1/2 large = about 1 cup)
  • 1/2 large red bell pepper, cut into 1-inch squares (1/2 large = about 1 cup)
  • 3 green onions, cut diagonally into 1-inch lengths
  • 4 cloves garlic, minced (4 cloves = about 2 tsp)
  • 1 can (8 oz each) pineapple chunks in juice, drained

Directions

  1. Cook rice according to package directions, except omit any salt and fat. Place pork in medium bowl. Sprinkle evenly with salt and pepper; set aside. Mix cornstarch, sugar, broth, vinegar and soy sauce in small bowl until well blended; set aside.
  2. Spray large skillet with cooking spray; heat over medium heat 1 minute. Add carrots; cook 3 minutes, stirring occasionally. Add peppers and onions; stir. Cook 3 to 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetable mixture from skillet; cover to keep warm.
  3. Spray same skillet with additional cooking spray. Add pork and garlic; cook 3 to 4 minutes, or until pork strips are no longer pink in centers, stirring frequently. Remove pork from skillet; set aside.
  4. Stir broth mixture; add to same skillet. Cook 2 minutes, or until thickened, stirring constantly. Return vegetable mixture and pork to skillet. Add pineapple; mix well. Cook until heated through, stirring occasionally. Serve over the rice.
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