In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.
In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (43%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 8.5mg||0 %|
|Potassium 134.9mg||4 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 16g|
|Protein 0.6g||1 %|
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Calories per serving: 125
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