CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Chinese |
Chinese, Pork |
4 |
Servings |
INGREDIENTS
2 |
tb |
Flour |
1/2 |
ts |
Salt |
1/4 |
ts |
Pepper |
1/4 |
ts |
Garlic powder |
3/4 |
lb |
Pork butt, cubed |
1 |
tb |
Oil |
14 |
oz |
Can pineapple chunks |
1 |
|
Green pepper, sliced |
1/2 |
c |
Mushrooms, sliced |
2 |
|
Tomatoes, quartered |
1 |
c |
Chicken stock |
2 |
tb |
Honey |
1 |
ts |
Soy sauce |
2 |
ts |
Cornstarch |
INSTRUCTIONS
Combine flour and spices. Coat pork. In a large frying pan, saute pork in
oil until no longer pink, 4-5 minutes. Drain pineapple, saving juice. Add
pineapple, green pepper, mushrooms and tomatoes to pork. Stir in chicken
broth, honey and soy sauce. Mix cornstarch with 1/4 cup pineapple juice;
add, stirring constantly. Serve with rice. Serves 4-6.
Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Famous last words: I did it my way”