Sweet and Sour Pork

Combine pork, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine (or sherry), 1 1/2 teaspoons cornstarch, salt, and pepper in a medium bowl. Stir in sesame oil until well combined.

Combine pineapple juice, vinegar, ketchup, and brown sugar in a small bowl. Stir in the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine (or sherry), and 2 teaspoons cornstarch.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut (or canola) oil. Carefully add the pork in one layer. Cook undisturbed for 1 1/2 minutes, letting it begin to sear. Then, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 1 minute. Transfer to a plate.

Swirl the remaining 1 tablespoon oil into the wok, add carrot, and stir-fry for 30 seconds. Return the pork with any juice to the wok. Add tomato and scallions and stir-fry for 30 seconds. Swirl in the pineapple juice mixture, add pineapple, and stir-fry until the pork is just cooked through and the sauce is lightly thickened, 1 to 2 minutes more.

Exchanges: 1 1/2 fruit, 2 1/2 lean meat, 1 1/2 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin C (77% daily value), Vitamin A (60% dv), Zinc (24% dv).