Sweet 'N' Sour Pork Over Rice
3/4 lb pork tenderloins, cut into 3/4 inch cubes
1 medium onion, cut in thin wedges
1 green bell pepper, chopped
1 red bell pepper, chopped
8 oz can pineapple chunks, packed in juice
3 Tbsp cider vinegar
2 Tbsp light brown sugar, packed
2 tsp low sodium soy sauce
1 1/2 cup quick cooking rice
8 1/2 oz can sliced peaches, drained juice reserved
1 Tbsp cornstarch
Coat a skillet with non-stick spray, warm it over medium heat for
1 minute. Add pork and cook, stirring occasionally until it loses
the pink color, approximately 5 to 6 minutes. Add onions, sweet
bell peppers, undrained pineapple, vinegar, sugar and soy sauce.
Bring to a boil, cover and simmer until vegetables are crisp-tender,
approximately 5 minutes.
Drain peaches, reserve juice, add enough water to juice to make
1/2 cup liquid. Blend in cornstarch. Cut each peach in thirds.
Stir cornstarch mix and peaches into the skillet. Cook, stirring
constantly until bubbly, cook 1 minute longer. Serve over rice.
Yield: 4 servings