PINEAPPLE PORK CHOP SUEY

PINEAPPLE PORK CHOP SUEY

¾ cup all-purpose flour, divided
2 Tbsp. ground ginger
1 Tbsp. salt
¾ tsp. pepper
3 lbs. pork chop suey meat
¼ cup and 2 Tbsp. vegetable oil
3 (20-oz.) cans pineapple chunks
¾ cup sugar
¾ cup cider vinegar
¾ cup soy sauce
3 Tbsp. Worcestershire sauce
3 Tbsp. chili sauce
3 small green peppers, julienne
3 (8-oz.) cans sliced water chestnuts, drained
3 cups canned, bean sprouts
Hot cooked rice

In a large resealable plastic bag, combine 2 Tbsp. flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over a 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.

Yield: 12 servings.