| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean smoked pork shoulder roll; cut in 2×1/2" strips |
| 2 |
tb |
Salad oil |
| 1 |
cn |
(13 1/4 oz.) pineapple chunks |
| 1/3 |
c |
Vinegar |
| 2 |
tb |
Soy sauce |
| 1/4 |
c |
Brown sugar; firmly packed |
| 1 |
|
Carrot; peeled and cut in 1/4" bias slices |
| 1 |
cn |
(1 lb.) bean sprouts; drained |
| 1 |
|
Onion; sliced and seperated |
| 1 |
|
Green pepper; cut into thin strips |
| 3 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 1 1/2 |
c |
Uncooked rice |
INSTRUCTIONS
Brown pork in hot oil in skillet; drain off excess fat.
Meanwhile, drain pineapple, reserving syrup. Add enough water to pineapple
syrup to make 1 1/4 cup. Add to pork in skillet along with vinegar, soy
sauce, and brown sugar. Cover and simmer 1 hour. Add carrot; cook 2
minutes. Add pineapple chunks, bean sprouts, onion and green pepper. Cover
and cook 8-10 minutes, until vegetables are tender-crisp.
Blend together cornstarch and water; add to skillet and cook, stirring,
until mixture is thickened and bubbly.
Meanwhile, cook rice by package directions. Serve pork mixture over hot
rice. Makes 6 servings.
Recipe by: Farm Journal--The Thrifty Cook
Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8, 1998
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