Serves: 6
Total Calories: 128

1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon granulated sugar
8 ounces lean pork loin, trimmed of fat and cut into 1-inch cubes
1/4 cup water
1/4 cup cornstarch, divided
4 teaspoons peanut oil, divided
1 1/2-inch piece peeled ginger root, minced
1 clove minced garlic
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1 (8-ounce) can unsweetened pineapple chunks, drained
6 green onions, green part, cut into 1-inch pieces
2 tablespoons rice wine vinegar
1 tablespoon granulated sugar
1 tablespoon soy sauce

1. In a gallon-size zippered plastic bag, combine the soy sauce, vinegar, and sugar add the pork. Seal the bag, squeezing out air turn to coat the pork. Refrigerate about 1 hour, turning the bag occasionally. Drain, discarding the marinade.

2. In a small bowl, whisk together the water and 2 tsp of the cornstarch set aside.

3. Sprinkle the remaining cornstarch onto a plate. One piece at a time, dredge the pork in the cornstarch, shaking off the excess, until coated on all sides. Discard any leftover cornstarch.

4. In a large nonstick skillet or wok, heat 2 tsp of the oil. Add the pork and stir-fry until lightly browned, about 5 minutes transfer to a plate.

5. Return the skillet to the heat. Add 1 more tsp of the oil heat. Add the ginger and garlic stir-fry until fragrant, 1 minute, then add the green and red peppers and the onion. Continue cooking, stirring gently, until the peppers are tender, about 10 minutes transfer to a plate and keep warm.

6. Return the skillet to the heat. Add the remaining tsp oil heat. Stir-fry the pineapple and green onions until the pineapple is lightly browned, about 3 minutes. Stir in the reserved pork, the pepper-onion mixture, and the cornstarch mixture cook, stirring as needed, until heated through and the sauce thickens, about 2 minutes. Stir in the vinegar, sugar, and soy sauce cook, stirring gently as needed, until heated through, 1 minute.

EXCHANGES
1 Lean Meat
2 Vegetable
1/2 Fruit
1/2 Fat

NUTRITION FACTS
Calories 140
Calories from Fat 91
Total Fat 10g
Saturated Fat 4g
Cholesterol 14mg
Sodium 280mg
Carbohydrate 6g
Dietary Fiber 1g
Sugars 2g
Protein 9g

Nutritional Facts:

Serves: 6
Total Calories: 128
Calories from Fat: 42

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Better Burgers
Crab Cakes
Fish Sticks
French Fries
Fried Rice
Herbed Chicken Bites
Oven-Fried Chicken
Potato Pancakes
Sweet and Sour Pork