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

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

306.6 calories; protein 13.3g 27% DV; carbohydrates 36.8g 12% DV; exchange other carbs 2.5; dietary fiber 4.8g 19% DV; sugars 12.2g; fat 12.5g 19% DV; saturated fat 2.4g 12% DV; cholesterol 60mg 20% DV; vitamin a iu 3699.7IU 74% DV; vitamin c 79.8mg 133% DV; folate 54.6mcg 14% DV; calcium 84.4mg 8% DV; iron 1.9mg 10% DV; magnesium 15.7mg 6% DV; potassium 224.5mg 6% DV; sodium 551.9mg 22% DV.