Ingredients:
- 1 lb. boneless pork loin
- 1 tbsp. vegetable oil
- 1 medium green pepper, cut into 1" pieces
- 1 medium onion, cut into thin wedges
- 1 (15 1/4-oz). can pineapple chunks in juice
- 1/4 cup firmly packed brown sugar
- 1/4 cup white wine vinegar
- 2 tbsps. cornstarch
- 2 tbsps. soy sauce Directions:
- Partially freeze pork. Cut across the grain into 2 1/2 × 2 1/4-inch strips; set aside.
- Preheat a wok or large skillet over high heat; add oil.
- Stir-fry green pepper and onion in hot oil for 2-3 minutes or till crisp-tender.
- Remove from wok. Add more oil, if necessary. Add half the pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining pork. Return all pork to wok; keep warm.
- Drain pineapple, reserving juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or till thickened, stirring constantly.
- Return green pepper and onion to wok. Stir in pineapple and the thickened pineapple juice mixture.
- Cook and stir until heated through. Serve with rice, if desired.
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