Categories: Pork/ham, Sauces, Oriental 
      Yield: 1 servings 
  
    1/4 lb Lean Boneless Pork                  1 ts Cornstarch 
      2 ts Cooking Oil                         1 tb Water 
      1 ts Sesame Oil                          1 tb Red Wine Vinegar 
      1 ea Sm. Carrot *                      1/2 ts Soy Sauce 
    1/2 ea Sm. Green Bell Pepper **            1 x  Dash Ginger 
      1 ea Green Onion, Sliced               1/2 c  Pineapple Chunks, Drained 
      2 tb Brown Sugar                         1 x  Hot Cooked Rice 
  
  *    Carrot should be sliced thinly and use a bias cut. 
  **   Pepper should be cut into strips. 
  ~------------------------------------------------------------------------- 
  Partially frezze pork.  Thinly slice into bite-size strips.  Preheat a 6 
  1/2-inch microwave browning dish on 100% power for 4 minutes.  Add cooking 
  oil and sesame oil to browning dish.  Swirl to coat the dish.  Add the 
  sliced pork.  Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 
  minutes or till pork is no longer pink, stirring every 30 seconds.  Stir 
  in sliced carrot, green pepper strips and sliced green onion.  Micro-cook, 
  covered, on 100% power for 2 to 3 minutes more or till the vegetables are 
  crisp-tender.  Drain off liquid.  In a 2-cup measure stir together the 
  brown sugar, and cornstarch.  Stir in the water, red wine vinegar, soy 
  sauce and ground ginger.  Micro-cook, uncovered, on 100% power for 1 to 1 
  1/2 minutes or until thickened and bubbly, stirring every 30 seconds. 
  Stir in drained pineapple chunks.  Micro-cook, uncovered, on 100% power 
  about 30 seconds more or till the pineapple is heated through.  Toss the 
  pineapple mixture with the pork mixture and serve with cooked rice.