Spicy Tomato-Pork Stir-Fry

Recipe Ingredients

2 cups	320g / 11oz	Uncooked instant rice
2/3 cup	157ml	Tomato juice
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Cornstarch
1/4 teaspoon	1.3ml	Paprika
3		Boneless pork chops, 3/4" thick - (abt 3/4 lb total)
1/4 teaspoon	1.3ml	Garlic salt
1/8 teaspoon	0.6ml	Red pepper flakes
2		Uncooked bacon - chopped
3		Tomatoes - chopped (medium)
2		Green onions with tops - sliced diagonally

Recipe Instructions

Prepare rice according to package directions. Set aside.

Combine tomato juice, soy sauce, cornstarch and paprika in small bowl, stirring until cornstarch dissolves. Set aside.

Slice pork across grain into 1/4-inch slices; place in medium bowl. Sprinkle pork with garlic salt and pepper flakes; mix well.

Cook bacon in medium skillet over medium-high heat. Remove bacon from skillet using slotted spoon; set aside.

Add pork, tomatoes and onions to skillet; cook 3 minutes or until pork is barely pink in center. Stir in tomato juice mixture; cook, stirring constantly, 1 minute or until sauce thickens slightly. Remove from heat; stir in bacon. Serve pork stir-fry over rice.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 Vegetable, 1 Fat.

Nutrition Facts: Calories 290; Calories from Fat 32%; Total Fat 10g; Saturated Fat 3g; Protein 23g; Carbohydrates 26g; Cholesterol 43mg; Sodium 569mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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