| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
|
md |
Carrots — cut 1" pieces |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 12 |
oz |
Lean boneless pork — |
| 1 |
|
"pieces |
|
|
Sweet red pepper — |
| 1 |
|
"squares |
| 8 |
oz |
Can pineapple slices |
| 1 |
tb |
Cooking oil |
| 1 1/2 |
ts |
Cornstarch |
|
|
Garlic clove — minced |
|
Sm |
green pepper — 1" squares |
INSTRUCTIONS
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 1/4" 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@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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