Ingredients
1 can (8 ounces) unsweetened pineapple chunks1 tablespoon cornstarch2 tablespoons cold water1 tablespoon reduced-sodium soy sauce2 tablespoons reduced-sugar apricot preserves1 pound pork tenderloin, thinly sliced3 teaspoons canola oil, divided1 medium onion, halved and sliced1 small green pepper, cut into 1-inch pieces1 small sweet red pepper, cut into 1-inch pieces2 cups hot cooked riceChopped unsalted peanuts, optional
Preparation
Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside.
In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.
