Ingredients Jump to Instructions ↓

  1. 3 tablespoons cornstarch

  2. 3/4 cup thawed grapefruit juice concentrate

  3. 3/4 cup water

  4. 3 tablespoons reduced-sodium soy sauce

  5. 1 tablespoon honey

  6. 1/2 teaspoon ground ginger

  7. 3 cups sliced zucchini

  8. 1 medium sweet red or green pepper, julienned

  9. 1 tablespoon canola oil

  10. 1-1/2 pounds pork tenderloin, cut into thin strips

  11. 3 medium grapefruit, peeled and sectioned

  12. 1 tablespoon sesame seeds, toasted Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cornstarch, grapefruit juice concentrate, water, soy sauce, honey and ginger; set aside. In a skillet or wok, stir-fry zucchini and red pepper in oil over medium-high heat for 3-4 minutes or until crisp-tender. Remove and keep warm. Add half of the pork; stir-fry for 4 minutes or until no longer pink. Remove and keep warm. Repeat with remaining pork. Remove and keep warm. Add sauce to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Return pork and vegetables to pan; stir until coated. Gently stir in grapefruit. Sprinkle with sesame seeds. Serve over rice if desired. Yield: 6 servings.


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