Hest olive oil in a non-stick wok or skillet over medium-high heat. Add pork, gingerroot and garlic. Cook and stir for 6 - 7 minutes, until pork is cooked through and begins to brown.
Remove pork and keep it warm.
Add green pepper, carrots and onions to wok. Cook and stir until vegetables are tender.
Meanwhile prepare sauce. Drain pineapple, reserving 1/2 cup juice.
In a small bowl, wisk together, reserved pineapple juice, ketchup, vinegar, brown sugar, soy sauce, cornstarch and chili powder.
Add sauce to vegetables in wok, along with cooked pork and pineapple chunks. Cook until sauce is bubbly and has thickened and pork and pineapple are heated through.
Serve over hot cooked rice.
Saw this one on TV this morning. I made a few changes to suit 2 people with leftovers for a lunch the next day. Tasted great and much less salt than you would get ordering it out.
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 3|
|Calories from Fat: 115 (27%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 91.5mg||28 %|
|Sodium 423.5mg||15 %|
|Potassium 902mg||24 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 47g|
|Protein 29.6g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 430
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