Thursday, July 27, 2006
A quick, healthy, somewhat ho-hum stir-fry
Pork and Pineapple Stir-Fry
Pillsbury Good For You Copyright 2006
1 ½ cup uncooked instant rice I made regular brown rice
2 cups water
4 tablespoons brown sugar
1 ½ teaspoon cornstarch
½ teaspoon ground ginger
¼ teaspoon crushed red pepper, if desired
3 tablespoons soy sauce I used low-sodium
1 can (20 oz.) pineapple chunks or 16 fresh pineapple chunks, drained, 2 tablespoons liquid reserved
¾ lb. boneless lean pork, cut into thin bite-size strips
1 bag (16 oz.) coleslaw mix (shredded cabbage and carrots)
1. Cook rice in 1 ½ cups of the water as directed on package. (I just cooked brown rice my normal way, the night before.)
2. Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, if desired, the remaining ½ cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.
3. Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
4. Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.
5. Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in the center and cabbage is tender.
6. Stir pineapple and cornstarch mixture into pork mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened. (I added more soy sauce and cornstarch - for flavor and thickening. ) Serve over rice.
Makes 4 servings.
This was one of those recipes that was perfectly enjoyable yet I probably won't bother making it again. It was good yet nothing special. The sauce was mild but tasty, the dish was healthy overall (well, low-fat but it did have all that brown sugar), and it was quick to prepare. It was a nice weekday meal but nothing to add to the do-over list, considering all the similar recipes that are out there, waiting for me.
So far, this cookbook has one winner (Easy Italian Spiced Pork) and now two nothing-specials (this and the Mustard-Glazed Pork Chops).
Last night was grocery night. I've really got to figure out a way to cut down my grocery bill. I try, I really do. I make a list, try not to overbuy and I try to take advantage of sales. I don't use as many coupons these days since I'm just not finding coupons for the items I'm buying. It's not my blog recipes that are killing my budget, it's everything else. But it's all basic stuff - why does it add up to so much? Have prices really gone up that much? I know I'm feeding one more person (but one less cat - RIP sweet Mookie), but my son isn't a big eater.
Question of the Day: Have you noticed a sizeable increase in your grocery bill over the past few years?