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Pork
and Pineapple Stir-Fry
3/4 pound lean boneless pork or turkey breast steaks
1 20-ounce can pineapple chunks (juice pack)
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon ground cumin
Nonstick spray coating
4 green onions, bias-sliced into 1-inch pieces (1/2 cup)
2 cups bean sprouts
1 cup cherry tomatoes, halved
4 cup shredded romaine
1. Partially freeze meat. Thinly slice across the grain into
bite-size
strips. Set aside. Drain pineapple, reserving 3/4 cup of
juice. Set aside.
2. For sauce, stir together reserved pineapple juice,
cornstarch,
Worcestershire sauce, bouillon granules, and cumin. Set aside.
3. Spray a wok or large skillet with nonstick spray coating.
Preheat over medium-high heat. Add green onions and stir-fry
for 1-1/2 minutes. Add bean sprouts and stir-fry 1 minute or
until vegetables are crisp-tender. Remove from wok.
4. Add pork to wok and stir-fry for 2 to 3 minutes or until
done. Push pork from center of wok.
5. Stir sauce and add to center of wok. Cook and stir until
thickened and bubbly. Cook and stir for 1 minute more.
6. Return vegetables to wok. Add tomatoes and pineapple. Stir
everything together to coat with sauce. Cook and stir for 1
minute or until heated through. Serve over shredded romaine.
Makes 4 servings.
Nutritional facts per serving
calories: 303 , total fat: 9g , cholesterol: 71mg , sodium:
134mg ,
carbohydrate: 31g , protein: 26g
***Write a review of this recipe!***
Recipe submitted by Marla
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