INGREDIENTS
1
can (8 ounces) pineapple chunks in juice, undrained
2
teaspoons cornstarch
1
tablespoon canola oil
1
medium red bell pepper, cut into strips
1
teaspoon curry powder
8
ounces (about 3 cups) snow peas, ends trimmed
1/3
cup diagonally sliced green onions
2
teaspoons reduced-sodium soy sauce
PREPARATION:
- Drain pineapple; reserve juice. Combine juice and cornstarch in small bowl; stir to blend. Set aside.
- Heat large skillet or wok 1 minute over medium-high heat. Add oil, bell pepper and curry powder; stir-fry 1 minute. Add pineapple chunks; stir-fry 1 minute. Add snow peas; stir-fry 1 minute. Add reserved pineapple juice mixture; bring sauce to a boil. Boil 1 minute or until sauce is thickened.
- Stir in green onions and soy sauce.
Serving Suggestion
Serve with grilled chicken breasts or broiled fish, if desired.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
Serving Size:
1/2 cup stir-fry (without chicken or fish)
Sodium
61 mg
Protein
2 g
Fiber
1 g
Carbohydrate
13 g
Cholesterol
<1 mg
Saturated Fat
<1 g
Total Fat
3 g
Calories from Fat
28 %
Calories
77
DIETARY EXCHANGE:
Vegetable
1
Fruit
1/2
Fat
1/2
