Ww 6 Points - Sweet-And-Sour Pork
From WW Take-Out Tonight. "The sauce in this dish is extremely versatile. Try substituting chicken, shrimp, scallops, or even skinless duck breasts for the pork in this recipe."
- Ready In:
- 1 lb pork tenderloin, trimmed of all visible fat, cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 1⁄3 cup water
- 1⁄4 cup rice vinegar
- 1⁄4 cup sugar
- 3 tablespoons ketchup
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon canola oil
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 green bell pepper, seeded and cut into 1/2-inch pieces
- 1 (8 ounce) can pineapple chunks in juice, drained
- Combine the pork with 1 tablespoon of the cornstarch in a medium bowl; toss well to soat and set aside. Combine the remaining 1 tablespoon cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
- Heat a nonstick wok or a large, deep skillet ower medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is cooked just through, 1-2 minutes.
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Like the others, I wouldn't have thought of this as a 'diet' recipe, I just wanted to make something a little different! I only realised too late I had no pineapple (who ate that pineapple??!!), but I did have a tin of mandarin oranges... so mine was very different :lol:, but tasted good! Otherwise, I followed recipe exactly and it was very much enjoyed, I'll be making it again!! I've made sure I've stocked up on pineapple! A note, if anyone tries it with the mandarins (it was good!), they will break up more than pineapple, and become more 'saucy'.