Ingredients: 1 Tablespoon vegetable oil 2 pounds lean pork, cut into wide strips 1 garlic clove, minced 1 teaspoon minced fresh ginger 1 cup hot water 1/3 cup soy sauce 2 20-ounce cans pineapple chunks 1/3 cup firmly packed brown sugar 3 Tablespoons cornstarch 1/3 cup wine vinegar 2 medium onions, cut into thin wedges 1 green pepper, cut into thin strips 1 sweet red pepper, cut into thin strips 1 4-ounce can water chestnuts, drained and sliced Hot buttered rice or angel hair pasta Heat oil in a large skillet. Add pork and cook until golden brown, stirring to separate meat strips. Add garlic and ginger. In a small bowl, mix water and soy sauce. Pour over meat. Cover and simmer for 1 hour or until tender. Drain pineapple, reserving 2-1/2 cups juice. Combine juice with the brown sugar, cornstarch and vinegar. Add to pork mixture. Cook and stir until thickened. Add pineapple and onion. Reduce heat and simmer for 10 minutes. Add peppers and water chestnuts. Simmer 2 minutes. Serve over rice or noodles. Makes 6 to 8 servings. |