| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Ham, Pork & | 1 | Servings | |
INGREDIENTS
| 4 | Carrots, thinly sliced | |
| 1/4 | c | Vegetable oil |
| 1 | Onion, sliced | |
| 2 | Green peppers, sliced | |
| 2 | lb | Lean boneless pork, cut in |
| 3/4-inch cubes | ||
| 16 | oz | Pineapple chunks, syrup |
| reserved | ||
| 1/4 | c | Cornstarch |
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | c | Soy sauce |
| 1/4 | c | Wine vinegar |
| 1 | T | Worcestershire sauce |
| 1/4 | t | Hot-pepper sauce |
| 1/2 | t | Pepper |
INSTRUCTIONS
Place carrots and oil in 3-quart microproof casserole. Stir. cover with casserole lid and cook on HI, 4 minutes. Add onion, green peppers, and pork. Stir. Cover and cook on HI, 5 minutes. Combine reserved pineapple syrup and cornstarch. Stir in remaining ingredients. Add to pork, along with pineapple chunks. Stir. Cover and cook on HI, 10 minutes, or until sauce has thickened and pork is done. Serve with rice or chow mein noodles. Recipe by: Microwave Cookbook Posted to Bakery-Shoppe Digest V1 #474 by RollFamily <RollFamily@aol.com> on Dec 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2707
Calories From Fat: 778
Total Fat: 87.4g
Cholesterol: 598.8mg
Sodium: 5092.8mg
Potassium: 5988mg
Carbohydrates: 260.2g
Fiber: 18.8g
Sugar: 191.2g
Protein: 217.9g