Sweet And Sour Pork

• 2 cans (8 oz. each) pineapple chunks in juice
• 2 Tbsp. corn oil
• 1 green pepper, cut in 1 inch wedges
• 1 onion, cut in thin wedges
• 1 clove garlic, minced
• 1 lb. boneless pork, cut into thin strips
• 2 Tbsp. cornstarch
• 1/2 c. light corn syrup
• 1/2 c. cider vinegar
• 3 Tbsp. soy sauce
• 2 Tbsp. ketchup

1. Drain pineapple; reserve juice.
2. In a large skillet, heat corn oil over medium high heat.
3. Add green pepper, onion and garlic; stir fry for 2 minutes or until crisp tender.
4. Remove from skillet.
5. Stir fry 1/2 of the pork at a time for 3 minutes. Return all the pork to the skillet.
6. In a bowl, stir together the pineapple juice, cornstarch, corn syrup, vinegar, soy sauce and ketchup.
7. Stir this mixture into skillet with pork; add green pepper mixture and pineapple, stirring constantly.
8. Bring to a boil over medium heat; boil 1 minute.
9. Serve over rice.

pineapple, corn oil, green pepper, onion, clove garlic, boneless pork, cornstarch, light corn syrup, cider vinegar, soy sauce, ketchup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9227 (may not work)