|Vegetable oil||1 Tablespoon|
|Lean pork/Beef sirloin strips||2 Pound, cut in 3 inch wide strips|
|Garlic||1 Clove (5 gm), pressed|
|Minced fresh ginger root/1/4 teaspoon ground ginger||1 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Pineapple chunks||2 Can (20 oz)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Wine vinegar||1⁄3 Cup (5.33 tbs)|
|Onions||2 Medium, thinly sliced|
|Green peppers||2 , cut into thin strips|
|Water chestnuts||1 Can (10 oz), drained and sliced|
|Water||10 Cup (160 tbs)|
|Fine noodles||1 Pound, uncooked|
Heat 1 tablespoon oil in a large skillet.
Saute' pork until golden brown, stirring to separate meat strips.
Stir in garlic and ginger.
In a small bowl, mix 1 cup hot water and soy sauce.
Pour over meat.
Cover and simmer 1 hour until tender.
Drain pineapple, reserving 2-1/2 cups syrup.
Mix reserved syrup, brown sugar, cornstarch and vinegar.
Add to pork mixture.
Cook and stir frequently until thickened.
Add pineapple chunks and onions.
Reduce heat and simmer 10 minutes.
Add green peppers and water chestnuts.
Simmer 5 minutes.
Bring 10 cups water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add salt and 1 tablespoon oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Serve pork mixture over hot cooked noodles.
Makes 8 servings.