INGREDIENTS

INSTRUCTIONS

Trim fat from pork tenderloin and cut into 1/2-inch cubes.  Mix pork,
pineapple juice, ginger, pepper sauce and garlic in glass or  plastic
bowl. Cover and refrigerate at least 1 hour but no longer than  Spray
wok or 12-inch nonstick skillet with nonstick cooking spray.  Heat wok
until hot.  Remove pork from marinade; drain. Add pork to wok; stir-fry
5 to 10  minutes or until no longer pink. Remove pork from wok.  Add
onion and bell pepper to wok; stir-fry about 8 minutes or until  onion
is tender.  Stir in pork and remaining ingredients. Cook about 10
minutes,  stirring constantly, until rice is hot and golden.  Sprinkle
with chopped fresh chives and serve with additional soy  sauce if
desired.  NUTRITIONAL INFORMATION (1 SERVING):  Calories              
Vitamin A 2%  Carbohydrate, g          25             Vitamin C 24%
Fat, g                    7             Thiamin 40%  Unsaturated      
Niacin  :       30%  Dietary Fiber, g          3             Calcium  :
4%  Cholesterol, mg         105             Iron  :         14%
Sodium, mg              530  Potassium, mg           850  SOURCE: Betty
Crocker's New Choices Cookbook  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”