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Ingredientes
- 2 (8 ounce each) cans pineapple chunks in own juice
- 2 T Mazola corn oil
- 1 green pepper, cut in 1 inch squares
- 1 onion, cut in thin wedges
- 1 clove garlic, chopped
- 1 pound boneless pork cut in thin strips or possibly leftover pork roast
- 2 T Argo or possibly Kingsford's cornstarch
- 1/2 c. Karo light or possibly dark corn syrup
- 1/4 c. cider vinegar
- 3 T soy sauce
- 2 T catsup
Direcciones
- Drain pineapple; reserve juice. In large frying pan heat corn oil over medium high heat. Add in next 3 ingredients; stir fry 2 min or possibly till tender crisp. Remove. Stir fry (if fresh) pork, (just cut up if using leftover), half at a time, 3 min. Return pork to frying pan. In bowl stir together pineapple juice and remaining 5 ingredients. Stir into frying pan. Add in green pepper mix and pineapple. Stirring constantly, bring to boil over medium heat and boil 1 minute. If you like, serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 2 servings | |
| Calories 356 | |
| Calories from Fat 144 | 40% |
| Total Fat 16.12g | 20% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.01g | |
| Cholesterol 97mg | 32% |
| Sodium 589mg | 25% |
| Potassium 966mg | 28% |
| Total Carbs 9.46g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.68g | 3% |
| Protein 40.2g | 64% |
