Ingredients
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1 tablespoon cornstarch
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2 tablespoons water
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3/4 lb boneless lean pork, roast, cut into 1-inch cubes
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1 tablespoon canola oil
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1 (8 ounce) can pineapple chunks, undrained
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1/2 cup dark corn syrup
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1/3 cup white vinegar
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2 tablespoons ketchup
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2 tablespoons reduced sodium soy sauce
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1/2 cup chopped green pepper (1-inch pieces)
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hot cooked rice
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1 garlic clove, minced
Instructions
- In a small bowl, combine cornstarch and water until smooth; set aside. In a large skillet or wok, cook pork in oil until browned. Add the pineapple, corn syrup, vinegar, ketchup, soy sauce and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Add the green pepper; cook for 2 minutes. Stir the cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and green pepper is crisp-tender. Serve over rice if desired.