Yield: 2 Servings
|½ pounds||Lean Boneless Pork|
|4 teaspoons||Cooking Oil|
|2 teaspoons||Sesame Oil|
|1||Med. Carrot *|
|1||Small Green Bell Pepper **|
|2||Green Onions, Sliced|
|¼ cup||Packed Brown Sugar|
|2 tablespoons||Red Wine Vinegar|
|1 teaspoon||Soy Sauce|
|Dash Of Ground Ginger|
|1 cup||Pineapple Chunks, Drained|
|Hot Cooked Rice|
Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork.
Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1½ to 2 ½ minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice.