Chinese sweet & sour pork salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Ketchup |
| ¼ | cup | Apple juice |
| 2 | tablespoons | Apricot fruit spread |
| 1 | tablespoon | Apple cider vinegar |
| 1 | teaspoon | Minced ginger |
| ¾ | pounds | Boneless pork loin chops, |
| Cut into 3/4-inch cubes | ||
| 1 | pounds | Package frozen snow peas or |
| 1 | cup | Fresh, rinsed and ends |
| Trimmed | ||
| 1 | (8 oz can pineapple chunks, | |
| Drained | ||
| 1 | (5 oz) can sliced water | |
| Chestnuts, drained | ||
| 2 | Carrots, shredded | |
Directions
In a small saucepan over medium heat, cook ketchup, juice, fruit spread, vinegar and ginger, stirring constantly, until spread has melted and sauce is slightly thickened, about 2 to 3 minutes. Coat a nonstick skillet with nonstick cooking spray and heat over medium-high heat for 1 minute. Add pork; saute until lightly browned and almost cooked through, about 6 minutes. Reduce heat to medium.
Add peas and cook just until peas are crisp tender, about 5 minutes.
In a bowl, combine pork mixture, pineapple, water chestnuts and sauce. Add carrots and toss. Serve warm or chilled. Makes 4 servings.
Per serving: Calories 287 Fat 8g Cholesterol 40 mg Sodium 161 mg Percent calories from fat 26% Source: "Quick and Healthy, " Fall 1996 Dallas Morning News 10/2/96 Typos by Bobbie Beers