Pork-and-Pineapple Stir-fry
- 1 cup beef broth
- 1/4 cup tomato paste
- 1 Tbs low-sodium soy sauce
- 2 tsp cornstarch
- 2 tsp brown sugar
- 2 tsp curry powder
- 1/4 tsp chili powder
- 2 tsp vegetable oil (divided)
- Cooking spray
- 1 lb pork tenderloin (cut into short thin Strips)
- 1 cup sliced onion
- 1 cup sliced green bell pepper
- 2 tsp minced peeled fresh ginger
- 1 1/2 tsp bottled minced garlic
- 1 can (15-1/4-ounce light pineapple chunks, drained)
- 4 cups hot cooked instant rice
- Directions.
- Preparation time: 15 minutes Cooking time: 15 minutes
- 1. Combine first 7 ingredients; set aside.
- 2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and stir-fry 4 minutes. Remove pork from pan, and set aside.
- 3. Heat 1 teaspoon oil in pan; add onion and bell pepper, stir-fry 5 minutes or until vegetables are tender. Add ginger and garlic; cook 30 seconds. Return pork to pan; add broth mixture and pineapple, and stir-fry 3 minutes or until thoroughly heated. Serve over rice. Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice).
