Fruity Pork Cubes

3 Less
Fried Egg Glair with Broccoli and Pine Nuts
Dietitian of Department of Health said, "Fruit is rich in vitamin C and dietary firbre and it contains a variety of essential minerals that the body needs."
Ingredients: (To Serve 4):
apple, medium(approx. 140 g)1 piece
green bell pepper, medium (approx. 120 g)1 piece
rings pineapple (approx. 105 g)2
taels pork tenderloin (240 g)6
garlic, finely chopped1 teaspoon
soy sauce1 teaspoon
vegetable oil (such as peanut oil, canola oil and corn oil, etc.)3 teaspoons
Marinade for pork:
salt½ teaspoon
soy sauce1 teaspoon
sesame oil¼ teaspoon
sugar½ teaspoon
cornstarch1 teaspoon
Thickening:
soy sauce1 teaspoon
sugar½ teaspoon
cornstarch2 teaspoons
water3 teaspoons
Cooking Method:
1.Peel and dice the apple. Core, rinse and cut the bell pepper into small pieces. Dice the pineapple.
2.Rinse and dice the pork and marinate for ½ hour. Use 2 teaspoons of oil to stir-fry the pork until done. Set aside.
3.Use the remaining oil to stir-fry the garlic. Add in the bell pepper. Stir in the soy sauce and pork.
4.Add the thickening sauce, apple and pineapple and stir-fry lightly.
Per serving:
Energy (kcal)174
Carbohydrate (g)14
Protein (g)14
Fat (g)7
Cholesterol (mg)37
Dietary Fibre(g)1.8
Sodium (mg)1.8
The energy and nutrient content is estimated according to the information compiled from the USDA Nutrient Data Laboratory. Values are for reference only.
Tips on Use of Oil:
Use vegetable oils such as olive oil, canola oil, peanut oil or corn oil. Avoid using coconut oil and palm oil which are high in saturated fat.
This recipe is provided by the Elderly Health Service, Department of Health.
Extract from CookSmart, Issue 24