Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. pork, chicken or shrimp | ||
| 2 tsp. vegetable oil | ||
| 1 medium chopped onion | ||
| 1 medium chopped garlic clove | ||
| 2 medium Dole carrots, thinly sliced | ||
| ⅜ medium green and red bell pepper, seeded and chunked | ||
| 1 c. Dole pineapple juice | ||
| ¼ c. white vinegar | ||
| 3 tbsp. brown sugar | ||
| 3 tbsp. ketchup | ||
| 3 tbsp. soy sauce | ||
| 4 tsp. cornstarch | ||
| 1 tsp. ground ginger | ||
| 2 tbsp. chopped green onion | ||
| 2 c. hot cooked rice |
Directions
- Cut pork or chicken into bite-sized pieces.
- In a nonstick skillet, brown pork or chicken in oil. Reduce heat to low, add onion and garlic. Cover, cook 5 minutes.
- Add carrots and bell peppers. Combine remaining ingredients, except green onion and rice. Stir into pan. Cover, simmer 10 minutes longer.
- Sprinkle with green onion. Serve with rice.
- FOR SHRIMP: Cook sauce until it comes to a boil. Add uncooked shrimp. Cook 4 minutes.
Nutrition facts
Servings
431 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 72mg
- Sodium: 978mg
- Total Carbohydrates: 54g
- Protein: 29g
Recipe Source:
Dole.