Ingredients
3 tablespoons cornstarch3/4 cup thawed grapefruit juice concentrate3/4 cup water3 tablespoons soy sauce1 tablespoon honey1/2 teaspoon ground ginger3 cups sliced zucchini1 medium sweet red or green pepper, julienned1 tablespoon canola oil1-1/2 pounds pork tenderloin, cut into thin strips3 medium grapefruit, peeled and sectioned1 tablespoon sesame seeds, toastedHot cooked rice, optional
Preparation
In a small bowl, combine the cornstarch, grapefruit juice concentrate, water, soy sauce, honey and ginger; set aside. In a skillet or wok, stir-fry zucchini and red pepper in oil over medium-high heat until crisp-tender, 3-4 minutes. Remove and keep warm. Add half of the pork; stir-fry until no longer pink, about 4 minutes. Remove and keep warm. Repeat with remaining pork.
Add sauce to skillet; bring to a boil. Cook and stir until thickened, about 2 minutes. Return pork and vegetables to pan; stir until coated. Gently stir in grapefruit. Sprinkle with sesame seeds. Serve over rice if desired.
