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Polynesian Stir-Fry

This restaurant quality meal blends the sweet taste of pineapple and apricot with crunchy veggies and tender pork. The peanuts add a special touch. Susie Van Etten -Chapmansboro, Tennessee
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons reduced-sugar apricot preserves
  • 1 pound pork tenderloin, thinly sliced
  • 3 teaspoons canola oil, divided
  • 1 medium onion, halved and sliced
  • 1 small green pepper, cut into 1-inch pieces
  • 1 small sweet red pepper, cut into 1-inch pieces
  • 2 cups hot cooked rice
  • Chopped unsalted peanuts, optional

Directions

  • Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside.
  • In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.
  • Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.
Nutrition Facts
1 each: 339 calories, 8g fat (2g saturated fat), 63mg cholesterol, 204mg sodium, 40g carbohydrate (12g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
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