1 T. corn starch 4 green onions, diagonally sliced
1/2 c. celery, diag.sliced 1/4 tsp. salt
20 oz.can pineapple slices 1/2 c. green pepper, chopped
3 T. vinegar 1 T. oil
32 oz.can yams, drained
Drain pineapple, reserving juice. Combine juice, corn starch and salt in
saucepan. Cook until sauce boils and thickens. Stir in vinegar. Add yams
and pineapple slices. Cover and simmer. Stir-fry onions, celery and green
peppers for 4 minutes. Combine with yams and pineapple. Serve immediately.
