SWEET-AND-SOUR PORK WITH VEGETABLES
Makes 6 servings.
Serving size: 1 cup of pork over 1 cup of rice.
1/2 cup blanched whole almonds
1 cup water
1 1/2 pounds boneless top loin of pork, trimmed of fat and cut into 1 inch cubes or strips
1 medium onion, sliced into half-moon-shaped slices
1 large green bell pepper, seeded and cut into 1-inch triangles
1/2 cup maple syrup
1/2 cup cider vinegar
1/2 cup low-sodium catsup
1/4 cup reduced-sodium soy sauce
1 Tbsp cornstarch, dissolved in 1/2 cup water
1 cup canned pineapple chunks in juice, drained
1 large tomato, roughly chopped
6 cups cooked rice
Preheat the oven to 300 degrees F
Bake the almonds in the preheated oven for 15 minutes and set aside.
Meanwhile, bring the water to a boil in a small saucepan.
Add the pork and simmer for 5 minutes.
Add the onion, bell pepper, and tomato to the pan and simmer for 5 additional minutes.
Drain and reserve the pork and vegetables.
Put the maple syrup, vinegar, catsup, and soy sauce in a saucepan, bring to a boil over high heat, and boil for 2 minutes.
Add the dissolved cornstarch and cook for 3 to 5 minutes to thicken.
Then add the vegetables, pork, and pineapple chunks.
Add the almonds, cook for 3 more minutes, and serve over cooked rice.
Use 1 cup of rice for each serving of sweet-and-sour pork.
Nutrition Facts Per Serving:
Calories 595
Total fat 15 g
Saturated fat 4 g
Cholesterol 67 mg
Carbohydrates 84 g
Fiber 4 g
Sodium 407 mg
Calcium 91 mg
Magnesium 103 mg
Potassium 823 mg
Source: National Heart, Lung, and Blood Institute, NIH, DHHS
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