Chinese Pork and Vegetables

• 1 can (20 oz (560 grm).) pineapple chunks
• 3 tbsp (45 ml) soy sauce
• 1 tbsp (15 ml) cornstarch
• 1 tsp (5 ml) white vinegar
• 1/4 tsp (1 ml) red pepper flakes
• 1 lb (.5 kg). boneless pork loin
• 2 tbsp (30 ml) vegetable oil
• 2 garlic cloves, pressed
• 1 tsp (5 ml) ground ginger
• 1 onion, cut in wedges
• 2 medium carrots, slivered
• 1 green or red bell pepper, slivered
• 2 cups (475 ml) snow peas

1. Drain pineapple, reserving 3 tbsp (45 ml) juice.
2. Mix reserved juice with 1/2 cup (125 ml) water, soy sauce, cornstarch, vinegar and pepper flakes; set aside.
3. Cut pork loin in strips and brown in hot oil.
4. Add garlic and ginger; cook 1 minute.
5. Add onion and carrots; cook 1 minute.
6. Add sauce, pineapple, bell pepper and snow peas.
7. Cook until sauce boils and thickens.
8. Serve with rice.

pineapple, soy sauce, cornstarch, white vinegar, red pepper, pork loin, vegetable oil, garlic, ground ginger, onion, carrots, green, snow peas

Taken from online-cookbook.com/goto/cook/rpage/000683 (may not work)