Chinese Sweet And Sour Pork Salad
chinese, pork, salads
1/4 cup ketchup
1/4 cup apple juice
2 tablespoon apricot fruit spread
1 tablespoon apple cider vinegar
1 teaspoon minced ginger
3/4 lb boneless pork loin chops,
1 cut into 3/4-inch cubes
1 lb package frozen snow peas or
1 cup fresh, rinsed and ends
1 trimmed
1 (8 oz can pineapple chunks,
1 drained
1 (5 oz) can sliced water
1 chestnuts, drained
2 carrots, shredded
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 From: Bobbieb1@aol.Com Date: 10 Feb 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 4 servings