Sauce - whisk together and then set aside:
1 can pineapple juice (6oz)
1/4 cup chili garlic sauce
3 tbsp each of rice vinegar, low sodium soy sauce, and brown sugar
2 tbsp each of dry sherry and cornstarch
Stir fry
1lb pork - I used the thin sliced pork loin, cut into 1 inch cubes. Season with S&P
1 tbsp (I used way more like 2-3!) minced fresh garlic
2 red peppers, cut into strips
1 cup thinly cut carrots
2 cups snow peas
scallions (I used about 1/3 cup worth of chopped scallions)
~ Sear the pork cubes in 2 tbsp canola oil for about 5 minutes on medium high heat; remove from wok and place on paper towel lined plate; drain liquid from wok. With 1 tbsp canola oil, cook the garlic fopr about 30 seconds-1 minute; then stir fry in the peppers and carrots for about 2-3 minutes more minutes. Add in the snow peas and scallions for an additional 1-2 minutes, and then add in the sauce and pork. Allow the sauce to thicken for a couple of minutes before serving over brown rice.
Nutritional Info:258 cal; 10g fat; 1g sat fat; 49mg chol; 746mg sodium; 23g carbs; 2g fiber; 18g protein (add an additional 150 calories for the brown rice)