1/2 lb Lean Boneless Pork
4 t Cooking Oil
2 t Sesame Oil
1 ea Med. Carrot *
1 ea Small Green Bell Pepper **
2 ea Green Onions, Sliced
1/4 c Packed Brown Sugar
2 t Cornstarch
2 T Water
2 T Red Wine Vinegar
1 t Soy Sauce
1 x Dash Of Ground Ginger
1 c Pineapple Chunks, Drained
1 x Hot Cooked Rice
* Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. ~————————————————————————- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add
cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice.