Sweet-And-Sour Pork & Veggie Dish

• 1/4 cup cornstarch
• 1 egg
• 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
• 3 tablespoons vegetable oil, divided
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 medium green pepper, cut into 1-inch pieces
• 2 tablespoons water
• 1 can (8 ounces) unsweetened pineapple chunks
• 1 tablespoon cornstarch
• 1/3 cup packed brown sugar
• 1/4 cup chicken broth
• 1/4 cup white wine vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon minced fresh gingerroot
• Hot cooked rice

1. In a large bowl, combine cornstarch and egg until smooth. Add pork; toss to coat. In a skillet or wok, stir-fry half of the pork in 1 tablespoon oil until no longer pink; remove. Repeat with remaining pork and 1 tablespoon oil; set pork aside and keep warm.
2. Stir-fry the carrots, onion and garlic in the remaining oil for 3 minutes. Add green pepper and water; stir-fry for 2 minutes. Drain pineapple, reserving 1/4 cup juice. Add pineapple and pork to pan.
3. Combine cornstarch and brown sugar. Stir in chicken broth, vinegar and soy sauce until smooth. Add ginger and reserved pineapple juice; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

cornstarch, egg, pork, vegetable oil, carrots, onion, garlic, green pepper, water, pineapple, cornstarch, brown sugar, chicken broth, white wine vinegar, soy sauce, fresh gingerroot, rice

Taken from www.tasteofhome.com/recipes/sweet-and-sour-pork-veggie-dish/ (may not work)