Light Sweet and Sour Pork Strips

Ingredients

• 1 pound pork loin boneless lean
• 2 tablespoons brown sugar 
• 2 cups rice long-grain cooked ( without salt or fat)
• 2 tablespoons cornstarch 
• 0.3 teaspoon garlic minced
• 1 medium size bell pepper green seeded cut into 1-inch pieces
• 0.3 cup green onions chopped
• 0.1 teaspoon ground pepper red
• 2 teaspoons soya sauce low-sodium
• 20 ounce pineapple chunks in juice canned
• 0.3 cup rice wine vinegar 
• 8 ounce no-salt-added tomato sauce canned

Equipment

• frying pan
• paper towels

Directions

1. Partially freeze pork; trim fat from pork. Slice pork diagonally across grain into thin slices; slice into 1-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add pork; cook 8 minutes or until browned, stirring frequently.
3. Remove from skillet.
4. Drain and pat dry. Wipe drippings from skillet with a paper towel.
5. Combine pork, tomato sauce, and next 5 ingredients in skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until pork is tender.
6. Drain pineapple, reserving juice.
7. Add enough water to juice to make 1 cup liquid. Set aside.
8. Add pineapple, green pepper pieces, and green onions to skillet; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender.
9. Combine cornstarch and reserved pineapple juice mixture; stir into pork mixture. Cook, stirring constantly, until thickened. Spoon pork mixture over rice.
10. Garnish with pepper triangles, if desired.