Thursday, February 21, 2008

Garden Pork Skillet

This is a great meal when you have leftovers of pork or even chicken to get used! We tried it and it was a new 'lower fat' favorite!!

1# lean boneless pork
1 can (80z) unsweetened pineapple chunks, undrained
2 tblsp soy sauce (low sodium)
1 1/2 tsp ground ginger
1 garlic clove, minced
3 drops hot pepper sauce ( add more depending on heat tolerated)
1 cup julienned celery
1 cup julienned green peppers
1 cup thinly sliced red onion
1/2 # fresh mushrooms, sliced
1 cup julienned yellow squash
1 cup julienned zucchini
1 package (6 oz) snow peas
We substituted the rice for whole wheat spaghetti noodles. It was great. We also splashed a few drops of teriyaki sauce on to give it a different flavor!

Cut PORK into thin strips, set aside. Drain juice from pineapple into a medium bowl; set pineapple aside. Add soy sauce, ginger, garlic, & hot pepper sauce to juice; mix well. Add pork; cover & chill at least 1 hour. With a slotted spoon, transfer pork to a large skillet (sparyed with non stick spray or drizzled EV Olive Oil). Brown pork over medium-high heat, stirring constantly; add marinade. Bring to a boil. Reduce heat; cover & simmmer for 20-25 minutes or until pork is tender. Add celery, green peppers, & onion. Cook, uncovered, over medium heat until vegetables are crisp-tender. Add mushrooms, squash, zucchini, peas, & pineapple. Cook for 1-2 minutes (until veggies are crisp-tender) Serve over rice, or noodles.
Yield: 6 servings

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