Pork And Pineapple Stir-Fry

TA DUM!! I finally got me butt in gear and tried a new recipe. I consider this one very daring for the meat and potato queen! I will refrain from commenting on the recipe and let your father do the speaking on this one.....it gets a two thumbs up! I will just say this....I'm still a meat and potato girl. The recipe was taken from Pillsbury's cookbook "Good For You". The picture I took is directly from the cookbook since my usual fantastic photography skills were a bit off and no one would bother trying the dish looking at my pictures! I hope someone will give it a try and let me know how theirs turns out. As usual, I am sending leftovers into work and will follow-up with my professional taste tester's review!

Ingredients:

1 1/2 Cups Uncooked Instant Rice (I used whole grain brown rice.)

2 Cups Water

4 Tablespoons Brown Sugar

1 1/2 Teaspoons Cornstarch

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Crushed Pepper (Said optional...I used it.)

3 Tablespoons Soy Sauce (Used low sodium....stick with the regular soy sauce.)

1 Can (20 oz.) Pineapple Chunks, Drained or 16 Fresh Pineapple Chunks, Drained...Reserve 2 Tablespoons Liquid

3/4 Boneless Lean Pork, Cut Into Thin Bite-Size Strips (I used boneless chicken.)

1 Bag (16 oz.) Shredded Coleslaw Mix, Cabbages and Carrots (I thought there was too much and ended up pulling out a large handful....use your own judgement.)

Directions:

1. Cook rice in 1 1/2 cups of the water as directed on package.

2. Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, the remaining 1/2 cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.

3. Heat 12-inch nonstick over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally. (Note: If you have a Wok, I would definitely use it. My skillet was a bit small and was difficult to stir without making a mess.)

4. Remove pineapple from skillet; set aside. In same skillet, cook and stir pork (chicken) over medium-high heat 2 minutes.

5. Add coleslaw mix; cook and stir 3 to 6 minutes or until pork (chicken) is no longer pink in the center and cabbage is tender.

6. Stir pineapple and cornstarch mixture (whisk again since the cornstarch settles to the bottom) into pork (chicken) mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.

Start to Finish: 20 minutes (Pretty accurate....I took a little longer.)

Makes 4 Servings (2 Cups Each)

Calories: 440 (35 From Fat); Total Fat: 4g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol: 55mg; Sodium: 760mg; Total Carbs: 79g (Dietary Fiber: 5g; Sugars: 38g); Protein: 25g