Simple Sweet and Sour Pork
1-1.5 lbs. boneless pork loin, sliced thin
1 T. canola oil
1 small onion, chopped into narrow wedges
1/2 bag frozen red, green, and yellow bell peppers
20 oz. can of pineapple chunks, drained, juice reserved
1 T. brown sugar
3 T. Splenda
2/3 c. pineapple juice
2 T. cornstarch
2 T. soy sauce
1/4 c. rice vinegar
Combine sauce ingredients in a bowl and whisk. Heat oil in pan and stir fry pork in batches. Keep warm. Meanwhile use pan spray on a microwave safe bowl and microwave the onion on high for 1 minute, then add the frozen peppers and cook for two more minutes or until heated through. In the same pan you cooked the pork in, heat your sauce over medium heat, until it bubbles and starts to thicken. Add about a 1/4 c. of sauce to peppers and onions in the bowl, toss to coat. Add pork and pineapple to the pan, and cook just until heated through. Serve over hot sticky rice. Makes 4 servings, although if everyone likes vegetables at your house, you might need the whole bag of peppers and a larger onion.
Make sure you use GF ingredients, especially your soy sauce. ( I have been using La Choy lately, because the Great Value Soy Sauce was reformulated recently and now has wheat in it. Stinkers.) I was going to call this a stir fry, but it's really not. You could use fresh peppers, and stir fry your vegetables and meat, but then it wouldn't be quite so simple, would it! You could also just add your vegetables to the pan with the pineapple and peppers, but certain people at my house do not like onions and peppers, and I find that this makes it easy to humor them. And leaves more vegetables for me. To make sticky rice: Buy a good bag of short-grained Asian-style rice, follow the directions on the bag. It's not that hard. Generally it is 3 parts rice to 4 parts water. Bring it to a boil, turn the heat down to simmer and put a lid on it. Cook for 20 minutes.