This is a light oriental sweet
and sour that requires no deep-fat frying of the meat
and hence is
much healthier. It is low in fat and salt, and relatively low in
calories.
Cooking Sauce:
1 can
pineapple in liquid- separate liquid from pineapple and reserve liquid and fruit
separately.
1 tbs.
cornstarch
5
cloves of garlic, finely chopped
1/4 cup low
salt soy sauce (tamari if available)
1/4 cup vinegar
1/4 cup sugar
plus one tablespoon
1/4 tsp pepper
1 lb
chuck steak, boneless pork, lamb, or chicken, thinly sliced
1 med green
pepper, cut into ½ inch squares
1 large
carrot, peeled and cut into thin slices (julienne)
1 large
tomato, cut in half and then into small wedges
1 med onion,
cut in half, then into wedges, and separated into layers
2 tbs. light
vegetable oil
2-3 cups cooked rice
Dissolve the cornstarch in 1/4 cup of the liquid from the fruit and
set aside. Mix the soy sauce, vinegar, sugar and pepper into the rest of the
liquid from the fruit and set aside. Cut up the meat and vegetables and set aside.
In a large wok or fry pan, heat half the oil to 350 F and add the
chopped garlic. Stir fry until lightly brown, then add the meat and
continue to stir fry until the meat is lightly cooked on the outside
but still red on the inside. Add the vegetables and briefly stir
fry. Add the soy sauce mixture, and cook for 5 to 6 minutes,
stirring occasionally until the carrots are crisp tender. (Most of
the tomato will dissolve). Add the fruit and cook briefly. Then
add the cornstarch mixture and continuously stir until the liquid
again boils and starts to thicken. Turn down the heat and continue
to stir until all the ingredients are covered with the sauce.
Garnish with scallions if desired, and serve with rice.
This dish serves four to six depending on serving size.
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