|
|
|
|
| |
|
*Carrot should be cut thinly with a slant cut.
|
|
| |
|
** Green Bell Pepper should be seeded and cut into strips.
|
|
| |
|
Partially freeze pork. Thinly slice into bite-size strips.
|
|
| |
1.
|
Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes.
|
|
| |
2.
|
Add cooking oil and sasame oil to dish. Swirl to coat dish.
|
|
| |
3.
|
Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions.
|
|
| |
4.
|
Micro-cook, covered, on 100% power for 2to 4 minutes more or till the vegetables are crisp-tender.
|
|
| |
5.
|
Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger.
|
|
| |
6.
|
Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks.
|
|
| |
7.
|
Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated! ! through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice.
|
|
| |
|
|
