| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork &, Ham |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Carrots; thinly sliced |
| 1/4 |
c |
Vegetable oil |
| 1 |
md |
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 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Hot-pepper sauce |
| 1/2 |
ts |
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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