This low-cal delicious dish is perfect with steamed brown or white rice. Only 462 calories per serving.
ingredients
directions
Combine wine, pepper, 1 tablespoon soy sauce, and 1/2 teaspoon sugar in a medium bowl. Add pork and gently toss until well-coated. Marinate in fridge.
Stir together pineapple juice, ketchup, vinegar, remaining tablespoon soy sauce, and remaining teaspoon sugar in a small bowl until well-combined.
Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tablespoon oil in the same skillet over medium-high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.
Heat remaining tablespoon oil in the same skillet over medium-high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden-brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden-brown crust forms on the other side, about 1 1/2 minutes. Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.