Sweet 'n' sour pork over rice

4 servings

Ingredients

Quantity Ingredient
¼ pounds Pork tenderloin, cut into
3/4-inch cubes
1 Onion, cut into thin wedges
1 Sweet green pepper, chopped
1 Sweet red pepper, chopped
1 can (8 oz.) Pineapple chunks, - packed in juice, undrained
3 tablespoons Cider vinegar
2 tablespoons Packed brown sugar
2 teaspoons Low-sodium soy sauce
1½ cup Quick-cooking rice
1 can (8 1/2 oz.) Sliced peaches
Water
1 tablespoon Cornstarch

Directions

FROM LOIS FLACK

CYBEREALM BBS (315)786-1120

Coat a skillet with nonstick spray; warm ot over medium heat for 1 minute. Add pork and cook, stirring occasionally, until it loses its pink color, 5 to 6 minutes. Add onions, sweet peppers, undrained pineapples, vinegar, sugar and soy sauce. Bring to a boil, cover and simmer until vegetables are crisp-tender, about 5 minutes.

Meanwhile, cook rice.

Drain peaches,reserving juice. Add enough water to make ½ cup liquid. Blend in cornstarch. Cut each peach slice into thirds. Stir cornstarch mixture and peaches into skillet. Cook, 1 minute more.

Serve over rice.

Per Serving: 418 Calories, 3⅒ g fat (7% of calories), 51 mg cholesterol

: 147 mg sodium, 3⅖ g dietary fiber.

Source: "Prevention's Quick & Healthy Cooking" - December 1995 issue * Posted by Lois Flack - CYBEREALM BBS - Watertown, NY (315)786-1120

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