A friend of mine posted on Facebook recently that she'd had Chinese food and it was so salty she couldn't eat it. I told her that I had a Weight Watcher's recipe for Sweet and Sour Pork that we liked a lot so I said I'd sent it to her.
I actually fixed this today, so here's the recipe:
SWEET AND SOUR PORK
Enough Cut up pork for whoever you're serving I used pork cut up and leftover from ribs
15 oz can of unsweetened pineapple chunks
1/2 cup water
1/4 cup packed brown sugar
2 TBSP cornstarch
1 TBSP low-sodium soy sauce
Sliced Green Peppers use as much as you like
1 small onion sliced
1/3 cup rice wine vinegar
This is the basic list of ingredients, it also calls for a serving of cooking oil spray and 1/2 TSP salt, but I don't use either, but I do add 1 can of mushrooms, 1/2 carrot sliced and a handfull of broccoli heads.
Brown the meat and remove and set aside, drain any remaining fat from the skillet.
Drain pineapple chunks, reserve juice, set aside.
Combine water, vinegar, sugar, cornstarch, soy sauce and reserved pineapple juice in a small bowl, add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add the pork back in, cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes. I put the carrots in when I put the meat in because they take a while to cook.
Add peppers, onion and pineapple chunks and cook 5 minutes more--I add my broccoli now too.
I made white rice and fried rice to go with this.
For the fried rice I take a cup of the cooked white rice, put it in a skillet, chop onion into it, add soy sauce to taste, cook an egg into it and at the last add a handful of green peas.
Forgot to take any pictures, but oh was it tasty.