*  Exported from  MasterCook  *
 
                    Sweet 'N' Sour Sauced Pork BBS *SSS*
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pork                             Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Lean Boneless Pork
    4      teaspoon      Cooking Oil
    2      teaspoon      Sesame Oil
    1      Med.          Carrot *
    1      Small         Green Bell Pepper **
    2                    Green Onions -- Sliced
      1/4  cup           Packed Brown Sugar
    2      teaspoon      Cornstarch
    2      tablespoon    Water
    2      tablespoon    Red Wine Vinegar
    1      teaspoon      Soy Sauce
    1      Dash          Ground Ginger
    1      cup           Pineapple Chunks -- Drained
                         Hot Cooked Rice
 
 *    Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be
seeded and cut into strips. 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 1 1/2 to 2
1/2 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.
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving