1-1/2 pound lean boneless pork
3/4 cup frozen grapefruit juice concentrate, thawed
3/4 cup cold water
3 tablespoons reduced-sodium or regular soy sauce
2 tablespoons cornstarch
1 tablespoon honey
1 tablespoon cooking oil
3 cups sliced zucchini
1 medium red or green sweet bell pepper, cut into bite-size strips
1 tablespoon sesame seed, toasted
3 cups hot cooked rice
Trim fat from pork. Partially freeze pork. Thinly slice pork across the grain into bite-size strips; set aside.
For sauce, in a bowl stir together thawed concentrate, water, soy sauce, cornstarch, honey, and ginger; set aside.
Pour oil into a wok or 12-inch skillet. Preheat over medium-high heat. Add zucchini and pepper strips; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables and set aside.
Add half of the pork to work. Stir-fry for 2 or 3 minutes or until no pink remains. (If necessary, add more oil, 1 teaspoon at a time, to prevent sticking during cooking.) Remove pork and repeat with remaining meat. Return all pork and vegetables to the wok. Push from center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Sprinkle with sesame seed. Serve over rice.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 344; Total Fat: 11g; Saturated Fat: 3mg; Cholesterol: 51mg; Sodium: 308mg; Carbohydrates: 41g; Fiber: 1g; Protein: 20g
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