Spicy Pork Stir-Fry (WW)***
by MELISSA RODRIGUEZ
serves: 4
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Weight Watchers New Complete Cookbook Page 151 (Points Plus 11) |
| Ingredients: |
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2 Tsp |
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Canola Oil |
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1 Lb |
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Pork Tenderloin; Thinly Sliced |
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1 |
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Red Bell Pepper, Cut Into Thick Strips |
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8 |
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Scallions, Cut into 2in Lengths |
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20 Oz |
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Pineapple Chunks, Drained |
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2 |
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Tomatoes, Cut Into 8 Wedges |
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1 |
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Jalapeno Pepper, seeded & Minced |
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2 Tsp |
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Fresh Ginger, Peeled & Grated |
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2 Cloves |
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Garlic, Minced |
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4 Tsp |
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Soy Sauce |
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1 Tsp |
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Asian Sesame Oil |
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1/4 Cup |
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Cilantro, Fresh, Coarsley Chopped |
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2 Cups |
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White Rice, Cooked |
| Directions: |
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1. Heat nonstick wok or deep large nonstick skillet over high heat until drop of water sizzles in pan; add canola oil and swirl to coat pan. Add pork and stir-fry until no longer pink, 1-2 minutes. With slotted spoon, transfer to plate.
2. Add bell pepper to wok and stir-fry 2 minutes. Add scallions and stir-fry 30 seconds. Add pineapple and stir-fry 30 seconds. Return pork to wok along with tomatoes, jalapeno, ginger, garlic, soy sauce, and sesame oil. Stir-fry until heated through, about 2 minutes longer. Sprinkle with cilantro and servie with rice.
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