2/3 c. ketchup
2/3 c. cider vinegar
2/3 c. packed brown sugar
2 t. soy sauce, reduced-sodium
1 T. olive oil
1 lb. boneless pork loin, cut into 1 inch cubes
2 medium carrots, sliced
1 medium onion, cut into chunks
1 medium green bell pepper, cut into 1 inch pieces
1/4 t. ground ginger
1/2 t. minced garlic
1 (8 oz) can pineapple chunks, drained
Hot cooked rice or noodles, optional
For thicker sauce use:
1/2 c. cold water
1 T. cornstarch
In a small bowl, combine the vinegar, brown sugar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the carrots, green pepper, garlic, onion and ginger; saute until pork is no longer pink. Add reserved marinade. Stir in the pineapple.
Tip: If you want to make it a bit thicker, you'll need a bit of cornstarch. Take a measuring cup with about 1/2 cup of cold water, add about 1 Tbsp cornstarch. Mix well. 3-5 minutes before you are ready to serve it, pour the cornstarch mixture slowly into your stir-fry and stir. It will thicken up the sauce enough to stick to the food.
Serve with your choice of rice or noodles if desired.
NUTRITION FACTS: 1 1/4 cups (prepared with reduced-sodium soy sauce); calculated without rice) equals 389 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 490 mg sodium, 53 g carbohydrate, 3 g fiber, 24 g protein