Sweet N' Sour Pork Stir-Fry from Light & Tasty

A quick and low fat version of a favorite. This was taken from the Light and Tasty magazine. You can serve it with Uncle Ben's brown rice for an even healthier choice.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 (20 ounce) can  unsweetened pineapple tidbits
• 2  tablespoons cornstarch
• 2  tablespoons  Splenda brown sugar blend
• 1⁄4 cup soy sauce
• 2  tablespoons  rice wine vinegar
• 1  teaspoon ground ginger
• 2  garlic cloves, minced
• 1  small onion, sliced
• 1  large  sweet red pepper, julienned
• 3  tablespoons canola oil, divided
• 1 1⁄2 lbs boneless pork loin chops, cut into thin strips
• 1 1⁄2 cups  shredded carrots
•  hot cooked rice

Directions

1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine cornstarch, brown sugar blend, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside.
2. In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink.
3. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Stir in the carrots, onion mixture and reserved pineapple, heat through.
5. Serve with rice if desired.