Sweet & Sour Pork With Chow Mein
|Canned pineapple chunks||16 Ounce (1 Can)|
|Carrots||4 Medium, thinly sliced|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, sliced|
|Green peppers||2 , sliced|
|Lean boneless pork||2 Pound, cut in 3/4-inch cubes|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Hot pepper sauce||1⁄4 Teaspoon|
Drain pineapple chunks, reserving 1/2 cup syrup.
Place carrots and oil in 3-quart microproof casserole.
Cook, covered, on HI (max. power) 4 minutes.
Add onion, green peppers, and pork; stir.
Cook, covered, on HI (max. power) 5 minutes.
Meanwhile, in a bowl, mix reserved pineapple syrup and cornstarch.
Stir in remaining ingredients.
Add to pork, along with pineapple chunks.
Cook, covered, on HI (max. power) 10 minutes, or until sauce has thickened and pork is done.
Serve with rice or chowmein noodles.