| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork steak or 1 lb cooked ham |
| 1 |
tb |
Oil (optional) |
| 1 |
cn |
(20-oz) pineapple chunks packed in its own juice |
| 1 |
c |
Liquid – pineapple + water |
| 1 |
pk |
Brown gravy mix |
| 3 |
tb |
Vinegar |
| 1/4 |
ts |
Minced ginger |
| 1 |
|
Chopped green pepper (opt) |
INSTRUCTIONS
If you are using pork steak, freeze it just until firm and then slice it
into very thin strips. For ham, cut into long strips about 3/8-inch on a
side.
Brown meat in frying pan or wok, use oil if necessary. Drain pineapple
juice from canned pineapple into a measuring cup and add water if necessary
to get correct amount of liquid. Add this to fry pan or wok. Stir in brown
gravy mix, vinegar and ginger. Add pineapple and green pepper. Simmer about
10 minutes, just until liquid begins to thicken. Serve over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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