| Ingredients |
1/4 lb Lean Boneless Pork
2 tsp. Cooking Oil
1 tsp. Sesame Oil
1 ea. Sm. Carrot *
1/2 ea. Sm. Green Bell Pepper **
1 ea. Green Onion, Sliced
2 Tbsp. Brown Sugar
1 tsp. Cornflour
1 Tbsp. Water
1 Tbsp. Red Wine Vinegar
1/2p. Soy Sauce
Dash Ginger
1/2 cup Pineapple Chunks, Drained
1 cup Hot Cooked Rice
| Method |
* Carrot should be sliced thinly and use a bias cut.
** Pepper should be cut into strips.
Partially freeze 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. Serves: 1
