Made from fermented rice, rice-wine vinegar adds a mild and slightly sweet tang to this stir-fry recipe.
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.
2 starch, 1 high-fat protein, 1/2 fat, 1/2 vegetable