Fwd: Daily Diabetic Recipe - 08.19.10 - DiabeticGourmet.com

---------- Forwarded message ----------
From: Daily Diabetic Recipe <dgm-lists@diabeticgourmet.com>
Date: Fri, Aug 20, 2010 at 6:23 AM
Subject: Daily Diabetic Recipe - 08.19.10 - DiabeticGourmet.com
To: palashbiswaskl@gmail.com


DAILY DIABETIC RECIPE -- August 19, 2010 - DailyDiabeticRecipe.com
=========================
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ASIAN PORK WITH
PEPPERS AND PINEAPPLE

Yield: 4 servings
Serving size: 1 cup stir-fry including 4 ounces pork
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
Info: http://diabeticgourmet.com/book_archive/details/76.shtml

INGREDIENTS
 -  1 pound pork tenderloin, cut into thin strips
 -  2 teaspoons plus 1/2 teaspoon fructose
 -  1 tablespoon plus 1 teaspoon low-salt soy sauce
 -  1 tablespoon fresh gingerroot, minced, or 1-1/2 teaspoon ground ginger
 -  2 cloves garlic minced
 -  1 tablespoon peanut oil
 -  1 medium green bell pepper, cored, seeded, and cut into 1/4-inch strips
 -  1 medium yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
 -  1 green onion, sliced
 -  1 (8 ounce) can pineapple chunks in its own juice, liquid reserved
 -  1 tablespoon cornstarch

 DIRECTIONS

In medium glass or ceramic bowl, combine pork,
2 teaspoons fructose, 1 tablespoon soy sauce,
ginger and garlic. Mix well. Cover and refrigerate
for 15 minutes to blend flavors.

Heat a 12-inch skillet or wok over medium-high heat.
Add oil and heat. Add pork mixture and stir-fry for
3 minutes or until pork is no longer pink. Remove
pork from skillet and stir-fry bell peppers and
green onion for 3 minutes or until crisp-tender.

In small bowl, combine reserved pineapple liquid,
cornstarch, 1/2 teaspoon fructose, and 1 teaspoon soy
sauce, blending well. Add cooked pork and pineapple
chunks to the skillet. Stir in cornstarch mixture.

Cook until sauce is thickened and pineapple is
thoroughly heated, stirring constantly.

Nutritional Information Per Serving:
Glycemic Index: 11, Glycemic Load: 2, Calories: 264,
Protein: 25 g, Carbohydrate: 23 g, Dietary Fiber: 2 g,
Net Carbohydrate: 21 g, Fat: 10 g, Saturated Fat: 2-1/2 g,
Cholesterol: 75 mg, Sodium: 255 mg
Diabetic Exchanges: 3 Lean Meat, 1 Fruit, 1 Vegetable, 1/4 Starch, 1 Fat

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RECIPE FROM THE ARCHIVE:
Caribbean-Style Flounder
http://diabeticgourmet.com/recipes/html/273.shtml

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a powerful book valued at $17, courtesy of your friends
at Neuropathy Treatment Group.

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the fields on the right side of the page here:
http://neuropathytreatmentgroup.com/nrs/e-book

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--
Palash Biswas
Pl Read:
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