| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Cyberealm, Ethnic |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork tenderloin |
| 1/4 |
c |
Unsweetened pineapple juice |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Red pepper sauce |
| 1 |
|
Clove garlic, crushed |
| 1/2 |
c |
Chopped onion (1 medium) |
| 1/2 |
c |
Chopped red bell pepper |
| 2 |
tb |
Reduced-sodium soy sauce |
| 3 |
c |
Cold cooked rice |
INSTRUCTIONS
Trim fat from pork tenderloin and cut into 1/2-inch cubes.
Mix pork, pineapple juice, ginger, pepper sauce and garlic in glass or
plastic bowl. Cover and refrigerate at least 1 hour but no longer than 12
hours.
Spray wok or 12-inch nonstick skillet with nonstick cooking spray. Heat wok
until hot.
Remove pork from marinade; drain. Add pork to wok; stir-fry 5 to 10 minutes
or until no longer pink. Remove pork from wok.
Add onion and bell pepper to wok; stir-fry about 8 minutes or until onion
is tender.
Stir in pork and remaining ingredients. Cook about 10 minutes, stirring
constantly, until rice is hot and golden.
Sprinkle with chopped fresh chives and serve with additional soy sauce if
desired.
NUTRITIONAL INFORMATION (1 SERVING):
Calories 300 Protein
52%
Protein, g 34 Vitamin A
2%
Carbohydrate, g 25 Vitamin C
24%
Fat, g 7 Thiamin
40%
Unsaturated 5 Riboflavin
28%
Saturated 2 Niacin
: 30%
Dietary Fiber, g 3 Calcium
: 4%
Cholesterol, mg 105 Iron
: 14%
Sodium, mg 530
Potassium, mg 850
SOURCE: Betty Crocker's New Choices Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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