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Suggest a better descriptionBrown pork in hot oil in skillet; drain off excess fat. Meanwhile, drain pineapple, reserving syrup. Add enough water to pineapple syrup to make 1 1/4 cup. Add to pork in skillet along with vinegar, soy sauce, and brown sugar. Cover and simmer 1 hour. Add carrot; cook 2 minutes. Add pineapple chunks, bean sprouts, onion and green pepper. Cover and cook 8-10 minutes, until vegetables are tender-crisp. Blend together cornstarch and water; add to skillet and cook, stirring, until mixture is thickened and bubbly. Meanwhile, cook rice by package directions. Serve pork mixture over hot rice. Makes 6 servings. Recipe by: Farm Journal--The Thrifty Cook Posted to MC-Recipe Digest V1 #995 by L979
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 6 | ||
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Calories: 590 | ||
Calories from Fat: 202 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 285.2mg | 10 % | |
Potassium 577.2mg | 15 % | |
Total Carbohydrate 71.5g | 21 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 67.7g | ||
Protein 25g | 36 % | |
Powered by: USDA Nutrition Database 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: 590
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