1 lb. lean pork*
2 tb. soy sauce
2 tb. cornstarch
1 tb. sugar
½ cup pineapple juice (drained from can of unsweetened pineapple
3–4 tb. vegetable oil
1 cup chopped green pepper
½ cup thinly sliced carrots
1 cup pineapple chunks
Slice pork thinly. (This is easiest when meat is partly frozen.) Combine soy sauce and 1 tb. cornstarch in a bowl. Add pork to this mixture, stir, and set aside. Mix remaining cornstarch with cup pineapple juice. Set aside. Heat 3 tb. of oil in a large skillet or wok. Add pork to the skillet and stir-fry 4 to 7 minutes, or until white all the way through. Add pineapple juice mixture to meat and blend thoroughly.
Remove from skillet and set aside. If necessary, add up to 2 tb. of additional oil to skillet. Stir-fry green pepper, carrots, and pineapple chunks for about 3 minutes. Blend thoroughly with pork and serve.
* This flavorful dish can easily be adapted to vegetarian tastes. Simply double the amount of green peppers, carrots, and pineapple in place of the pork and enjoy over steaming white tasty addition to the mixture.