ASIAN PORK WITH PEPPERS AND PINEAPPLE

INGREDIENTS
- 1 pound pork tenderloin, cut into thin strips
- 2 teaspoons plus 1/2 teaspoon fructose
- 1 tablespoon plus 1 teaspoon low-salt soy sauce
- 1 tablespoon fresh gingerroot, minced, or 1-1/2 teaspoon ground ginger
- 2 cloves garlic minced
- 1 tablespoon peanut oil
- 1 medium green bell pepper, cored, seeded, and cut into 1/4-inch strips
- 1 medium yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
- 1 green onion, sliced
- 1 (8 ounce) can pineapple chunks in its own juice, liquid reserved
- 1 tablespoon cornstarch

DIRECTIONS

In medium glass or ceramic bowl, combine pork, 2 teaspoons
fructose, 1 tablespoon soy sauce, ginger and garlic. Mix well.
Cover and refrigerate for 15 minutes to blend flavors.

Heat a 12-inch skillet or wok over medium-high heat. Add oil and
heat. Add pork mixture and stir-fry for 3 minutes or until pork
is no longer pink. Remove pork from skillet and stir-fry bell
peppers and green onion for 3 minutes or until crisp-tender.

In small bowl, combine reserved pineapple liquid, cornstarch,
1/2 teaspoon fructose, and 1 teaspoon soy sauce, blending well.
Add cooked pork and pineapple chunks to the skillet.

Stir in cornstarch mixture. Cook until sauce is thickened
and pineapple is thoroughly heated, stirring constantly.