Sweet And Sour Pineapple Pork
|Peanut oil||2 Teaspoon|
|Green bell pepper strips||1⁄2 Cup (8 tbs)|
|Thinly sliced carrot||1⁄4 Cup (4 tbs)|
|Scallions||1⁄4 Cup (4 tbs) (Green Onions)|
|Garlic||2 Clove (10 gm), minced|
|Boneless cooked pork||8 Ounce, cut into 1-inch cubes|
|Canned chicken broth||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Firmly packed brown sugar||1 Teaspoon|
|Canned pineapple chunks||1⁄2 Cup (8 tbs) (No Sugar Added)|
In 10-inch skillet heat oil; add pepper, carrot, scallions, and garlic and saute until vegetables are tender-crisp, about 5 minutes.
Stir in pork cubes, chicken broth, vinegar, soy sauce, and sugar and bring to a boil.
Reduce heat and let simmer for 5 minutes.
In small cup or bowl combine water and cornstarch, stirring to dissolve cornstarch; add to skillet, along with pineapple, and cook, stirring constantly, until mixture is slightly thickened.