Pork Cantonese

• 2 lb. boned pork, cut in 1-inch pieces (pork steaks)
• 1 (3 to 4 oz.) can mushrooms
• 1 (14 oz.) can pineapple chunks
• 1/3 c. unsulphured molasses
• 1 Tbsp. soy sauce
• 1/4 c. vinegar
• 2 green peppers, cut in strips
• 2 medium onions, sliced
• 1 1/2 Tbsp. cornstarch
• 6 c. hot cooked rice

1. Brown meat in a large skillet.
2. Drain mushrooms and pineapple chunks; combine and measure liquids.
3. Add enough water to measured liquid to make 2 cups.
4. Add to skillet; bring to a boil.
5. Cover; reduce heat and simmer 1 hour.
6. Stir in molasses, soy sauce and vinegar.
7. Add mushrooms, pineapple chunks, green pepper and onion. Cook 15 minutes longer.
8. Blend cornstarch with small amount of water; stir into hot mixture.
9. Cook, stirring until slightly thickened.
10. Serve with hot cooked rice.

boned pork, mushrooms, pineapple, molasses, soy sauce, vinegar, green peppers, onions, cornstarch, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052926 (may not work)