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| Monday, January 31, 2011 |
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Sweet and Sour Stir-Fry
By Article @ 6:32 PM :: 8 Views :: Meats, Main Dish, Asian
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2 cups Instant whole-grain brown rice
1 3/4 cup Water (adjust according to package directions)
8 oz. Pork tenderloin or 2 Skinless Boneless Chicken Breasts (halves)
or 12 oz. tofu (or try 1/2 meat, 1/2 tofu)
1 Onion
1 Bunch Broccoli
2 cans (8oz each) pineapple tidbits, in its own juice (Drain and save juice)
1 tbl. Corn starch
2 tbl. Soy sauce, reduced-sodium
1 tbl. Canola or Sesame Oil
1 tsp Minced Garlic (2 cloves)
1 tsp Ginger (grated tastes best)
3 tbl. Slivered or chopped Almonds or Cashews
Combine rice and water in microwave safe dish. Cover and cook on high 7 minutes. Meanwhile...trim meat. Slice into strips or cube tofu. Set aside. On a clean cutting board, cut veggies into small pieces, keeping piles separate. Drain pineapple juice into a 2 cup measuring cup. Add orange juice or water to equal 3/4 cup of liquid. Stir cornstarch into the pineapple juice. Set mix aside. Heat a large skillet or wok. Add oil and spices. Then add meat and onions. Stir fry 4 min, or until meat is cooked. Stir pineapple juice mix and add to wok. Add the pineapple, broccoli, and almond slivers. Cover and let simmer on medium-low heat for 3-4 min. Serve immediately over rice, while broccoli is still bright green.
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