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2-4 servings
suggest servings
| 1 | cup | pork tenderloin | thinly sliced |
| 1 | clove | garlic | smashed and chopped |
| 1 | small | white onion | sliced |
| 1 | each | sweet bell pepper | center removed, chopped |
| 1/2 | cup | pineapple chunks | |
| 1 | each | cucumber | sliced bite size |
| 1 | each | beefsteak tomatoes | sliced bite size |
| 1/2 | teaspoon | soy sauce | |
| 1 | each | scallions, spring or green onions | cut into 1 inch pieces |
| 1 | teaspoon | sugar | |
| 1/2 | teaspoon | fish sauce | |
| 1/2 | teaspoon | white vinegar | |
| 1/2 | teaspoon | cornstarch | dissolved in |
| 1/4 | cup | vegetable oil |
In a wok, cook pork and garlic in hot oil for 3-4 minutes over medium heat.
Add sugar, fish sauce, and onions.
Stir 5-6 time, then add the remaining ingredients except for the cornstarch mixture.
Continue cooking 3-4 minutes longer.
Pour in the corn starch mixture.
Stir well until all meat and vegetables are coated with light clear starch.
Remove from heat.
Serve hot over rice.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 6.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 3% | Vitamin C | 153% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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