Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. In a large non-stick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2 - 3 minutes or until heated through. Stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened.
1 1/4 cup = 336 calories, trace fat, 70 g carbohydrate, 14 g fiber, 16 g protein.
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|Serving Size: 1 Serving (556g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 701.7mg||24 %|
|Potassium 1475.4mg||39 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 63.8g|
|Protein 16.3g||23 %|
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Calories per serving: 389
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