Spicy Pork Stir-Fry

Use care when cleaning and preparing jalapeno peppers – they contain an ingredient called capsaicin that can irritate the skin. It is safest to wear gloves when handling jalapenos, and always thoroughly wash all utensils (including your cutting board) with soap and hot water after use.

Makes 4 servings

• 1 tablespoon vegetable oil
• 1 pound pork tenderloin, cut into thin slices
• 1 red bell pepper, seeded and cut into 1/2-inch strips
• 8 scallions, cut into 2-inch lengths
• 1 (20-ounce) can pineapple chunks, drained
• 1 tomato, cut into 8 wedges
• 1 jalapeno pepper, seeded, deveined, and finely chopped (wear gloves to prevent irritation)
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced
• 4 teaspoons soy sauce
• 1 teaspoon Asian (dark) sesame oil
• 1/4 cup chopped fresh cilantro

1. Heat a large nonstick wok or skillet over high heat. Add the vegetable oil and pork; stir-fry until the pork is no longer pink, 1-2 minutes. With a slotted spoon, transfer to a plate.
2. Add the bell pepper; stir-fry 2-3 minutes. Add the scallions; stir-fry 30 seconds, then add the pineapple and stir-fry 30 seconds longer. Add the tomato, jalapeno pepper, ginger, garlic, soy sauce, and sesame oil. Return the pork to the wok and stir-fry 1-2 minutes longer. Serve, sprinkled with the cilantro.

Per Serving (1/4 of stir-fry): 278 Cal, 9 g Fat, 2 g Sat Fat, 0 g Trans fat, 61 mg Chol, 394 mg Sod, 27 g Carb, 3 g Fib, 24 g Prot, 49 mg Calc.

POINTS value: 6

Comments: I was pretty much the only one who liked this. However, next time I would probably do without the tomatoes. I don’t really like the taste of warm large tomato chunks. We served the stir fry over rice.