Ethnic - Asian Pork w/Peppers+Pineapple
Source of Recipe
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Recipe Link: http://diabeticgourmet.com/book_archive Ethnic - Asian Pork w/Peppers+Pineapple
1 pound pork tenderloin, cut into thin strips
2 teaspoons plus 1/2 teaspoon fructose
1 tablespoon plus 1 teaspoon low-salt soy sauce
1 tablespoon fresh gingerroot, minced, or 1-1/2 teaspoon ground ginger
2 cloves garlic minced
1 tablespoon peanut oil
1 medium green bell pepper, cored, seeded, and cut into 1/4-inch strips
1 medium yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
1 green onion, sliced
1 (8 ounce) can pineapple chunks in its own juice, liquid reserved
1 tablespoon cornstarch
In medium glass or ceramic bowl, combine pork, 2 teaspoons fructose,
1 tablespoon soy sauce, ginger and garlic. Mix well. Cover and
refrigerate for 15 minutes to blend flavors.
Heat a 12-inch skillet or wok over medium-high heat. Add oil and
heat. Add pork mixture and stir-fry for 3 minutes or until pork
is no longer pink. Remove pork from skillet and stir-fry bell
peppers and green onion for 3 minutes or until crisp-tender.
In small bowl, combine reserved pineapple liquid, cornstarch,
1/2 teaspoon fructose, and 1 teaspoon soy sauce, blending well.
Add cooked pork and pineapple chunks to the skillet. Stir in
cornstarch mixture. Cook until sauce is thickened and pineapple
is thoroughly heated, stirring constantly.
Yield: 4 servings
Nutritional Information Per Serving:
Glycemic Index: 11, Glycemic Load: 2, Calories: 264, Protein: 25 g,
Carbohydrate: 23 g, Dietary Fiber: 2 g, Net Carbohydrate: 21 g,
Fat: 10 g, Saturated Fat: 2-1/2 g, Cholesterol: 75 mg, Sodium: 255 mg
Diabetic Exchanges: 3 Lean Meat, 1 Fruit, 1 Vegetable, 1/4 Starch, 1 Fat
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