1/4 lb Lean Boneless Pork 1 ts Cornstarch
2 ts Cooking Oil 1 tb Water
1 ts Sesame Oil 1 tb Red Wine Vinegar
1 ea Sm. Carrot * 1/2 ts Soy Sauce
1/2 ea Sm. Green Bell Pepper ** 1 x Dash Ginger
1 ea Green Onion, Sliced 1/2 c Pineapple Chunks, Drained
2 tb Brown Sugar 1 x Hot Cooked Rice
* Carrot should be sliced thinly and use a bias cut.
** Pepper should be cut into strips.
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Partially frezze pork. Thinly slice into bite-size strips. Preheat a 6
1/2-inch microwave browning dish on 100% power for 4 minutes. Add cooking
oil and sesame oil to browning dish. Swirl to coat the dish. Add the
sliced pork. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2
minutes or till pork is no longer pink, stirring every 30 seconds. Stir
in sliced carrot, green pepper strips and sliced green onion. Micro-cook,
covered, on 100% power for 2 to 3 minutes more or till the vegetables are
crisp-tender. Drain off liquid. In a 2-cup measure stir together the
brown sugar, and cornstarch. Stir in the water, red wine vinegar, soy
sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 to 1
1/2 minutes or until thickened and bubbly, stirring every 30 seconds.
Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power
about 30 seconds more or till the pineapple is heated through. Toss the
pineapple mixture with the pork mixture and serve with cooked rice.
