Karo Sweet And Sour Pork

• 1 lb. boneless pork, cut in thin strips
• 2 Tbsp. Argo or Kingsford cornstarch
• 1/2 c. Karo light or dark syrup
• 1/4 c. cider vinegar
• 3 Tbsp. soy sauce
• 2 Tbsp. ketchup
• 2 (8 oz. each) cans pineapple chunks in own juice
• 2 Tbsp. Mazola corn oil
• 1 green pepper, cut in 1-inch squares
• 1 onion, cut in thin wedges
• 1 clove garlic, minced

1. Drain pineapple; remove juice.
2. In a large skillet heat corn oil over medium-high heat.
3. Add next 3 ingredients.
4. Stir-fry 2 minutes or until tender-crisp.
5. Remove.
6. Stir-fry pork, 1/2 at a time, 3 minutes.
7. Return pork to skillet.
8. In a bowl, stir together pineapple juice and remaining 5 ingredients.
9. Stir into skillet.
10. Add green pepper mixture and pineapple chunks.
11. Stirring constantly, bring to a boil over medium heat and boil 1 minute. If desired, serve over rice.
12. Serves 4 to 6.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=841177 (may not work)