Yield: 6 Servings
|1½ pounds||Lean smoked pork shoulder roll; cut in 2x1/2" strips|
|2 tablespoons||Salad oil|
|1 can||(13 1/4 oz.) pineapple chunks|
|2 tablespoons||Soy sauce|
|¼ cup||Brown sugar; firmly packed|
|1||Carrot; peeled and cut in 1/4" bias slices|
|1 can||(1 lb.) bean sprouts; drained|
|1||Onion; sliced and seperated|
|1||Green pepper; cut into thin strips|
|1½ cup||Uncooked rice|
Brown pork in hot oil in skillet; drain off excess fat.
Meanwhile, drain pineapple, reserving syrup. Add enough water to pineapple syrup to make 1¼ 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@...> on Jan 8, 1998