Sweet and Sour Pork Stir-fry

This recipe is from the Food Network Magazine (jan/feb 2011). Their recipe states that it serves 4 and is 348 calories. I decreased the olive oil by 2 1/2 T, added a few extra cups of some different veggies and based on 5 servings (or 1 cup per serving) I shaved off 54 calories.

Here is my altered recipe:

1 pound pork tenderloin, cut into 1/2 pieces

2 1/2 T balsamic vinegar (1/2 to put on pork and 1 for the sauce)

2 tsp. low-sodium soy sauce

1 T cornstarch

3 T Ketchup

3 T sugar

2 tsp. olive oil

3 cloves garlic, minced

1 C carrots, thinly sliced

3 scallions, cut into 1/2 inch pieces

2 cups snow peas, cut in half

1 C broccoli, chopped into medium size pieces

1 C sliced mushrooms

Toss the pork with 1/2 T balsamic vinegar in a bowl. Mix the remaining vinegar, soy sauce, cornstarch, ketchup, 3 T sugar, and 1/3 C water in another bowl.

Heat 2 tsp olive oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Leave remaining juices in the pan to cook your veggies in.

Add garlic and heat for 15 seconds. Add the carrots, snow peas, and scallions and cook until crisp-tender (I let mine cook longer) about 2 minutes. (Add a little water if the garlic is sticking to the sides). Add the pork, broccoli and sweet and sour sauce; stir until the pork is cooked through and sauce has thickened, about 3 minutes. Toss in mushrooms just before serving (unless you like them cooked, then add in earlier).

Makes approximately 5 cups.

Calories: 1 Cup = 294 calories

Weight Watchers info (does not include vegetables):

Fat: 9.3 g

Carbs: 13.2 g

Fiber: 2.2 g

Protein: 26.8 g