The carryout classic gets a lighter remake, but keeps all the delicious Asian-style flavors you love. Make it in the slow cooker and serve over hot cooked rice.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place red sweet pepper quarters, cut sides down, in a microwave-safe dish. Add the water. Cover with plastic wrap. Microwave on 100 percent power (high) for 4 to 5 minutes or until tender. Let stand about 10 minutes or until skin easily peels from flesh; remove and discard skin. Place red sweet pepper in a food processor; cover and process until smooth. Drain pineapple chunks, reserving 1/3 cup of the juice; set pineapple chunks aside. Add the reserved 1/3 cup pineapple juice, the soy sauce, brown sugar, cornstarch, ginger, garlic, and rice vinegar to red sweet pepper in food processor. Cover and process until combined; set aside.

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  • In a large skillet heat 1 teaspoon of the oil over medium-high heat. Add green sweet pepper; stir-fry about 2 minutes or until crisp-tender. Add bamboo shoots; stir-fry for 30 seconds. Remove vegetables from skillet. Add the remaining 3 teaspoons oil to skillet. Add pork strips; stir-fry for 2 to 3 minutes or just until done. Add the red sweet pepper mixture; cook and stir about 30 seconds or until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green sweet pepper mixture and pineapple chunks; heat through. Serve over Napa cabbage.

Tips

Tip: If using a sugar substitute, we recommend Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 261 calories, 340 mg sodium, 20 g carb., 13 g sugar. Carb Choice: 1

Nutrition Facts

274.5 calories; protein 21.9g 44% DV; carbohydrates 23.4g 8% DV; exchange other carbs 1.5; dietary fiber 3.6g 14% DV; sugars 16.2g; fat 10.7g 16% DV; saturated fat 2.4g 12% DV; cholesterol 46.8mg 16% DV; vitamin a iu 1653.4IU 33% DV; vitamin c 102.2mg 170% DV; folate 91.9mcg 23% DV; calcium 91.8mg 9% DV; iron 1.7mg 9% DV; magnesium 47.7mg 17% DV; potassium 804.2mg 23% DV; sodium 341.3mg 14% DV.