Low Fat Sweet & Sour Pork Stir-Fry - cooking recipe

Ingredients

12 ounces boneless pork loin, trimmed of all visible fat
1 (8 ounce) can pineapple chunks in juice
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
1 tablespoon canola oil or 1 tablespoon peanut oil, divided
2 cups broccoli florets
1 medium carrot, thinly sliced
1 medium onion, cut vertically into 1/2-inch slices
8 ears canned baby corn
1 garlic clove, chopped
1 teaspoon minced fresh ginger

Preparation

Freeze pork until firm, about 20 minutes. Cut pork into 1/4-inch by 2- or 3-inch strips. Set aside.
Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.
In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.
Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir pineapple juice mixture. Add to wok with meat mixture. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.
NUTRITION INFO.
Calories: 202
Fat: 6 g
Carbohydrates: 20 g
Protein: 18 g.