Pineapple Pork Chop Suey

SUBMITTED BY: Eva Doucet

"From Bathurst, New Brunswick, Eva Doucet shares this sweet-and-sour entree that combines tender pork, tangy pineapple, crunchy water chestnuts and colorful pepper strips. 'It has superb flavor, and friends love it,' she writes."

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PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 tablespoons all-purpose flour, divided
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon pepper
1 pound pork chop suey meat
2 tablespoons vegetable oil
1 (20 ounce) can pineapple chunks
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon chili sauce
1 small green pepper, julienned
1 (8 ounce) can sliced water chestnuts, drained
1 cup canned bean sprouts
Hot cooked rice

DIRECTIONS

In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over medium-high heat, stir-fry pork in oil for 5-7 minutes or until no longer pink.
Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork. Add green pepper, water chestnuts, bean sprouts and pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over rice.