Made from fermented rice, rice-wine vinegar adds a mild and slightly sweet tang to this stir-fry recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Drain pineapple, reserving 2 tablespoons of the juice. Set the pineapple aside.

  • For sauce, stir together the reserved pineapple juice, the rice-wine vinegar, cornstarch, and ginger in a small bowl.

  • Heat oil in a 10-inch nonstick skillet over medium-high heat. Add meatballs; cook and stir for 3 minutes. Add bok choy and bell pepper; cook and stir for 2 to 3 minutes or until the vegetables are crisp-tender.

  • Stir the sauce; pour into the skillet. Add the pineapple. Cook and stir until thick and bubbly. Serve with rice medley.

Nutrition Facts

307 calories; 12.5 g total fat; 2.4 g saturated fat; 60 mg cholesterol; 552 mg sodium. 224 mg potassium; 36.8 g carbohydrates; 4.8 g fiber; 12 g sugar; 13.3 g protein; 3700 IU vitamin a iu; 80 mg vitamin c; 55 mcg folate; 84 mg calcium; 2 mg iron; 16 mg magnesium;