Chinese sweet & sour pork salad

4 Servings

Ingredients

Quantity Ingredient
¼ cup Ketchup
¼ cup Apple juice
2 tablespoons Apricot fruit spread
1 tablespoon Apple cider vinegar
1 teaspoon Minced ginger
¾ pounds Boneless pork loin chops,
Cut into 3/4-inch cubes
1 pounds Package frozen snow peas or
1 cup Fresh, rinsed and ends
Trimmed
1 (8 oz can pineapple chunks,
Drained
1 (5 oz) can sliced water
Chestnuts, drained
2 Carrots, shredded

Directions

In a small saucepan over medium heat, cook ketchup, juice, fruit spread, vinegar and ginger, stirring constantly, until spread has melted and sauce is slightly thickened, about 2 to 3 minutes. Coat a nonstick skillet with nonstick cooking spray and heat over medium-high heat for 1 minute. Add pork; saute until lightly browned and almost cooked through, about 6 minutes. Reduce heat to medium.

Add peas and cook just until peas are crisp tender, about 5 minutes.

In a bowl, combine pork mixture, pineapple, water chestnuts and sauce. Add carrots and toss. Serve warm or chilled. Makes 4 servings.

Per serving: Calories 287 Fat 8g Cholesterol 40 mg Sodium 161 mg Percent calories from fat 26% Source: "Quick and Healthy, " Fall 1996 Dallas Morning News 10/2/96 Typos by Bobbie Beers

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