Sweet and sour pork kabobs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| medium | Carrots -- cut 1\" pieces | |
| ¼ | cup | Red wine vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sugar |
| 12 | ounces | Lean boneless pork -- |
| 1 | \"pieces | |
| Sweet red pepper -- | ||
| 1 | \"squares | |
| 8 | ounces | Can pineapple slices |
| 1 | tablespoon | Cooking oil |
| 1½ | teaspoon | Cornstarch |
| Garlic clove -- minced | ||
| Sm | green pepper -- 1\" squares | |
Directions
Cut carrots, pork, green and sweet red pepper into 1" pieces. In a saucepan, cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside. For sauce, in a saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and garlic.
Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more.
Thread cooked carrots, pineapple, green and red pepper, and pork on four 12-14" skewers, leaving ¼" between each piece of food. Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12 minutes or till pork is no longer pink. (or, broil 4-5" from the heat for 15-18 minutes.) Turn kabobs occasionally and brush often with sauce.
Per serving: 250 calories, 22 g protein, 18 g carbohydrates, 10 g fat, 62 mg cholesterol, 322 mg sodium, 560 mg potassium Recipe By :
From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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