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| What You Need: |
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1 pound (or more) lean pork, cut into bite-size pieces
Cornstarch for dredging
Oil for browning
2 tablespoons butter
2 tablespoons pineapple juice
½ teaspoon ginger
1 medium-size carrot, sliced diagonally
½ cup celery, sliced diagonally
1 small onion, diced in 1-inch pieces
½ cup green pepper cut in 1-inch pieces
½ cup sliced mushrooms
½ cup pineapple tidbits (or chunks cut into two pieces)
½ cup sliced water chestnuts
1 cup pineapple juice (or juice and water)
1 teaspoon chicken bouillon concentrate (or 1 cube)
2 tablespoons wine vinegar
¼ cup brown sugar, packed
1 tablespoon soy sauce
1 tablespoon cornstarch
Few drops of red food coloring
Salt to taste
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| How To Cook: |
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1. Dredge the pork cubes in the cornstarch and brown on all sides in a frying pan in oil on your conventional burner. Do not put too many pieces in at once. Drain on paper toweling and set aside.
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2. Put the 2 tablespoons pineapple juice, butter, ginger and carrot in a large covered casserole and cook, covered, in the microwave oven for 3 minutes.
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3. Stir in the celery, onion, green pepper and mushrooms. Cook, covered, 3 minutes in the microwave oven.
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4. Add the pork and all the other ingredients. Stir well. Continue cooking, covered, in the microwave oven, stirring from time-to-time, until the sauce is thickened and the food is piping hot. Season to taste.
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