Preparation time: 15 minutes

Cooking time: 10 minutes

• Sweet-and-Sour Pork

This dish is prettiest with a mix of red, yellow, and green bell peppers, but use what you have. As with all stir-fries, assembling the ingredients takes a little time—but once prepped, the meal cooks quite quickly.

makes 2 servings

• 3 teaspoons cornstarch, divided
• 3 teaspoons low-sodium gluten-free tamari soy sauce, divided
• ½ pound pork (tenderloin, chops, or shoulder), cut into ½-inch cubes
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon ketchup
• 1 (8-ounce) can pineapple chunks, drained, ¼ cup juice reserved
• 1 tablespoon canola oil
• ¼ small onion, cut into ⅛-inch slices
• 2 medium bell peppers, (about 1 cup), cut in ½-inch pieces
• 1½ teaspoons minced fresh ginger
• 1½ cups hot cooked brown or white rice

1. In a medium bowl, whisk together 2 teaspoons of the cornstarch and 1½ teaspoons of the tamari. Add the pork cubes and toss until thoroughly coated. In a small bowl, whisk together the remaining 1 teaspoon cornstarch and 1½ teaspoons tamari until smooth, and then whisk in the vinegar, sugar, ketchup, and pineapple juice until smooth to create a sauce.

2. In a medium skillet, heat the oil over medium heat. Add the pork cubes and cook, turning once, until browned, about 3 minutes. Add the onion and cook, stirring constantly, for 1 minute. Add the pineapple chunks, bell peppers, and ginger and cook, stirring constantly, until the peppers are slightly tender, about 3 minutes.

3. Stir in the sauce, bring to a boil, and cook, stirring constantly, until the sauce thickens, about 1 minute. Serve over hot cooked rice.

Per serving: 500 calories; 29g protein; 12g total fat; 5g fiber; 70g carbohydrates; 74mg cholesterol; 451mg sodium