Garden Pork Skillet

• 1 pound lean boneless pork
• 1 can (8 ounces) unsweetened pineapple chunks, undrained
• 2 tablespoons soy sauce
• 1-1/2 teaspoons ground ginger
• 1 garlic clove, minced
• 3 drops hot pepper sauce
• 1 cup julienned celery
• 1 cup julienned green pepper
• 1 cup thinly sliced red onion
• 1/2 pound fresh mushrooms, sliced
• 1 cup julienned yellow squash
• 1 cup julienned zucchini
• 1 package (6 ounces) frozen snow peas
• Hot cooked rice, optional

1. Cut pork into 1/8-in. x 1/2-in. x 2-in. strips; set aside. Drain juice from pineapple into a medium bowl; set pineapple aside. Add soy sauce, ginger, garlic and pepper sauce to juice; mix well. Add pork; cover and chill at least 1 hour.
2. With a slotted spoon, transfer pork to a large skillet coated with cooking spray. Brown pork over medium-high heat, stirring constantly; add marinade. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pork is tender.
3. Add celery, carrots, green pepper and onion. Cook, uncovered, over medium heat until vegetables are crisp-tender. Add mushrooms, squash, zucchini, peas and pineapple; cook for 1-2 minutes or until vegetables are crisp-tender. Serve with rice if desired.

pork, pineapple, soy sauce, ground ginger, garlic, pepper sauce, celery, green pepper, red onion, mushrooms, zucchini, snow peas, rice

Taken from www.tasteofhome.com/recipes/garden-pork-skillet/ (may not work)