Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 15-1/4-ounce can pineapple tidbits, drained, reserve juice
- 1/4 cup cider vinegar
- 1/4 cup honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 pound boneless pork and cut into 1/4-inch thick strips
- 2 cups chopped celery
- 1 medium onion, chopped
- 1 medium-size red bell pepper, chopped
- 1/2 cup unsalted cashews
- 6 cups hot cooked rice
- =
Directions
Combine reserved pineapple juice, vinegar, honey, soy sauce, cornstarch and ginger in small bowl; set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook 5 to 7 minutes, stirring, until brown. Add celery, onion and bell pepper; cook 3 to 5 minutes more or until vegetables are crisp-tender. Add reserved pineapple juice mixture and pineapple, cook stirring until sauce thickens, about 1 minute. Remove from heat, stir in cashews. Serve over hot rice.