| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork; cut in strips |
| 1 |
tb |
Oil |
| 1 |
tb |
Cornstarch |
| 1 |
cn |
(8-oz) pineapple chunks; and juice |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Brown sugar |
| 1 |
tb |
Soy sauce |
| 1 |
lg |
Tomato; in wedges |
| 1 |
lg |
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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