Asian Meatball Stir-Fry

Asian Meatball Stir-Fry

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From: Diabetic Living Magazine

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

Ingredients 2 servings

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Original recipe yields 2 servings
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  • ¼ cup canned pineapple tidbits (juice pack), undrained
  • 2 tablespoons rice-wine vinegar
  • ½ teaspoon cornstarch
  • ¼ teaspoon ground ginger
  • 1 teaspoon canola oil
  • 6 teriyaki-flavor chicken meatballs
  • 4 ounces baby bok choy, cut into thin wedges
  • ½ cup bite-size red bell pepper strips
  • 1 cup cooked multi-grain rice medley, heated

Preparation

  • Prep

  • Ready In

  1. Drain pineapple, reserving 2 tablespoons of the juice. Set the pineapple aside.
  2. For sauce, stir together the reserved pineapple juice, the rice-wine vinegar, cornstarch, and ginger in a small bowl.
  3. 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.
  4. Stir the sauce; pour into the skillet. Add the pineapple. Cook and stir until thick and bubbly. Serve with rice medley.

Nutrition information

  • Serving size: ¾ cup stir-fry and ½ cup rice medley
  • Per serving: 307 calories; 13 g fat(2 g sat); 5 g fiber; 37 g carbohydrates; 13 g protein; 55 mcg folate; 60 mg cholesterol; 12 g sugars; 3,700 IU vitamin A; 80 mg vitamin C; 84 mg calcium; 2 mg iron; 552 mg sodium; 224 mg potassium
  • Nutrition Bonus: Vitamin C (133% daily value), Vitamin A (74% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 high-fat protein, ½ fat, ½ vegetable

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