Total Calories: 382
At least 1 hour or up to 1 day before serving:
In a large skillet over medium-high heat, sauté pork in oil until browned and cooked through set aside.
In a 3-quart saucepan, mix pineapple juice and cornstarch until smooth. Stir in soy sauce, peanut butter, sugar, lemon juice, garlic, coriander and crushed red pepper. Stirring over medium-high heat, bring to a boil and boil for 1 to 2 minutes or until thickened. If making ahead, cover and refrigerate.
About 30 minutes before serving:
If necessary, reheat meat mixture over low heat. Add water chestnuts and mushrooms. Over medium heat, cook and stir until heated through. Transfer to a warm chafing dish and serve with small plates and forks.
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