| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pork, cut in strips |
| 1 | T | Oil |
| 1 | T | Cornstarch |
| 1 | 8-oz pineapple chunks and | |
| juice | ||
| 1/4 | c | Vinegar |
| 1/4 | c | Brown sugar |
| 1 | T | Soy sauce |
| 1 | Tomato, in wedges | |
| 1 | Green pepper, in strips |
INSTRUCTIONS
In large skillet brown pork in oil. Remove. Mix cornstarch with juice from pineapple; add to skillet. Add vinegar, brown sugar and soy sauce. Stir over low heat until thick and clear. Add pineapple and pork. Bring to boil and simmer 5 minutes. Add tomato and green pep- per and cook 1-2 minutes more, just enough to heat through and heighten color. Serve over hot cooked rice. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 74.8mg
Sodium: 254.1mg
Potassium: 634.3mg
Carbohydrates: 20.3g
Fiber: 1.2g
Sugar: 15.7g
Protein: 26.4g