Taste of Home_-_October 2019

FAMILY KITCHEN

24 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Pork Grapefruit Stir-Fry

For a refreshing change of pace, try

this easy sweet-and-sour stir-fry.

—Edie DeSpain, Logan, UT

Ta ke s: 25 min. • Makes: 6 servings

3 Tbsp. cornstarch

³   ₄ cup thawed grapefruit juice

concentrate

³   ₄ cup water

3 Tbsp. soy sauce

1 Tbsp. honey

¹   ₂ tsp. ground ginger

3 cups sliced zucchini

1 medium sweet red or

green pepper, julienned

1 Tbsp. canola oil

1 ¹ ₂ lbs. pork tenderloin, cut into

thin strips

3 medium grapefruit, peeled

and sectioned

1 Tbsp. sesame seeds, toasted

Hot cooked rice, optional

1. In a small bowl, combine the
   cornstarch, juice concentrate, water,
   soy sauce, honey and ground ginger;
   set aside. In a skillet or wok, stir-fry
   zucchini and red pepper in oil over
   medium-high heat until crisp-tender,
   3-4 minutes. Remove and keep warm.
   Add half of the pork; stir-fry until
   no longer pink, about 4 minutes.

Remove and keep warm. Repeat with

remaining pork.

2. Add sauce to skillet; bring to a boil.
   Cook and stir until thickened, about
   2 minutes. Return cooked pork and
   vegetables to pan; stir until coated.
   Gently stir in grapefruit sections.
   Sprinkle with sesame seeds. Ser ve
   over rice if desired.
   1 ¹ ₄ cups: 320 cal., 7g fat (2g sat. fat),
   74mg chol., 364mg sod., 39g carb.
   (0 sugars, 7g fiber), 27g pro.
   Diabetic exchanges: 3 lean meat,
   2 fruit, 1 vegetable.
   Test Kitchen tip: Try making this with
   oranges in place of grapefruit—just
   reduce or eliminate the honey.

Quick Fix

When weeknights get wild, put down the

takeout menu and turn to these super fast

meals made in half an hour or less.

FLAVOR

IN A FLASH

Pork Grapefruit

Stir-Fry

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