I love Chinese food, but I hate the salt content and how I am always hungry 30 minutes later. I also feel so bloated and like I am retaining a TON of water for 3 days after eating it. So, I’m always on the look out for quick and delicious recipes that are healthy enough for my family.
Then I found this recipe on the Beachbody blog, and I knew I had to try it. Not only was it fast, but I was able to marinate the pork the day before and it turned out really good. R. even loved it for leftover the next day.
I used canned pineapple for mine, just becasue I don’t like cutting up pineapple, and it still turned out good. If you do get canned pineapple, make sure that it has no artifical sweeteners and that it is canned in it’s own juices. That way you can avoid some of the nasty stuff they use to sweeten fruit.
Total Time: 58 min.
Prep Time: 15 min.
Cooking Time: 13 min.
Serving: 4 servings, about 2 cups each
Portion Containers: 1 Green, 1 Red, 1/2 Yelow, 1/2 Purple, 1 tsp
- 2 Tbsp. reduced-sodium soy sauce, divided use
- 1 Tbsp. finely chopped fresh ginger
- 2 tsp. dry sherry wine (optional)
- 4 tsp. cornstarch (preferably GMO-free), divided use
- 1 lb. raw lean boneless pork loin, cut into 1-inch cubes
- 2 Tbsp. unsweetened pineapple juice
- 2 Tbsp. rice vinegar
- 1 Tbsp. tomato paste, no sugar added
- 1½ tsp. raw honey
- 2 Tbsp. extra-virgin organic coconut oil, divided use
- 1 medium onion, cut in half, sliced vertically
- 1 medium red bell pepper, cut into ½-inch wide strips
- 1 medium yellow bell pepper, cut into ½-inch wide strips
- 1 medium orange bell pepper, cut into ½-inch wide strips
- 1 cup cubed fresh pineapple (or canned pineapple in juice)
- Fresh cilantro sprigs (for garnish; optional)
- Combine 1 Tbsp. soy sauce, ginger, sherry (if desired), and 2 tsp. cornstarch in a medium mixing bowl; whisk to blend. Place in a large resealable bag
- Add pork; marinate, refrigerated, for 30 minutes.
- Combine remaining 1 Tbsp. soy sauce, pineapple juice, vinegar, tomato paste, honey, and remaining 2 tsp. cornstarch in a medium bowl; whisk to blend. Set aside.
- Heat 1 Tbsp. oil in large nonstick skillet (or wok) over medium-high heat.
- Add pork; cook undisturbed for 1½ minutes. Cook, stirring constantly, for an additional minute, or until pork is browned but not cooked all the way through. Remove pork from pan. (Note: This may need to be done in 2 or more batches, so that all of the pork has contact with the pan and is seared.) Discard any leftover marinade.
- Add remaining 1 Tbsp. oil to skillet; heat over medium-high heat.
- Add onion and bell peppers; cook, stirring frequently, for 2 minutes.
- Add pork; cook, stirring frequently, for 1 minute.
- Add pineapple juice mixture; cook, stirring frequently, for 1 to 2 minutes, or until sauce has thickened and pork is cooked through.
- Add pineapple; cook, stirring frequently, for 1 minute.
- Divide between four serving plates. Garnish with cilantro if desired.
- Serve each portion with ½ cup cooked brown rice, if desired.