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Sweet & Sour Pork with Noodles
For a spicy dish, add 1/4 teaspoon of crushed red pepper and increase the ginger to 3 tablespoons.
  • 1 can (8 ounces) juice-packed pineapple chunks
  • 1/4 cup ketchup
  • 2 tablespoons cider vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons olive oil
  • 8 ounces pork tenderloin, cut into julienne strips
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1 large red bell pepper, cut into 1-inch chunks
  • 2 cups sliced bok choy
  • 3 scallions, thinly sliced
  • 8 ounces lasagna noodles, broken into eighths

1. Drain pineapple, reserving 1/2 cup of juice. Set pineapple aside. In small bowl, combine reserved 1/2 cup pineapple juice, ketchup, vinegar, soy sauce, sugar, and cornstarch. Stir to blend and set aside.

2. In large nonstick skillet, heat 1 tablespoon oil over medium heat. Add pork and cook, stirring frequently, until lightly browned and cooked through, about 2 minutes. Remove with slotted spoon.

3. Add garlic and ginger to pan and cook, stirring frequently, until fragrant, about 1 minute. Stir in remaining 1 tablespoon oil, bell pepper, and bok choy and cook until pepper is crisp-tender, about 4 minutes.

4. Stir ketchup mixture and add to pan. Stir in pork and reserved pineapple and cook, stirring constantly, until vegetables are coated and sauce is slightly thickened, about 2 minutes. Stir in scallions.

5. Meanwhile, in large pot of boiling water, cook lasagna noodles according to package directions. Drain. Transfer pork mixture to large bowl, add noodles, and toss to combine.


Nutritional Information
Per serving: 440 calories, 11g total fat, 2g saturated fat, 6.5g monounsaturated fat, 1.4g polyunsaturated fat, 3g dietary fiber, 21g protein, 65g carbohydrate, 37mg cholesterol, 507mg sodium.
Good source of: beta-carotene, selenium, thiamin, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30