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Cranberry Sweet-and-Sour Pork Stir-Fry

Source of Recipe

Low-Fat Country Cooking – G. Snyder; West Montrose, Ontario
Cranberry Sweet-and-Sour Pork Stir-Fry
Serves: 6

1 8-3/4-oz. can unsweetened pineapple tidbits
1 T. cornstarch
1/2 c. barbecue sauce
1 c. whole berry cranberry sauce
1-1/2 lbs. boneless lean pork, cut into 1/2-in. cubes
1/4 tsp. black pepper
1 medium green pepper, cut into strips

Drain pineapple, reserving juice, set pineapple aside. Combine juice with cornstarch. Stir in barbecue sauce and cranberry sauce; set aside. In a large skillet coated with cooking spray, stir-fry pork and black pepper over medium-high heat for 3 minutes or until meat is no longer pink. Add green pepper and pineapple; stir0fry 2 minutes more. Stir cornstarch mixture and add to skillet. Cook stirring constantly, over medium-high heat, until thickened.

1/6 of recipe equals: 258 calories…5 gm fat (1 gm saturated)… 67 mg cholesterol…232 mg sodium…29 gm carbohydrate…25 gm protein