Serves: 4
Total Calories: 725

6 pork steaks -inch slices cooked cut into bite-size strips (enough to make 2 cups)
1 onion medium, quartered and thinly sliced
3 green bell peppers medium, cut into 1 1/2 x 1/2 -inch strips
1 rib celery cut into 1/2 -inch slices
1 clove garlic minced
1 tablespoon ginger root minced or to taste
1 (15-ounce) can pineapple chunk drained (reserve syrup)
4 cups white rice hot cooked (about 1 1/3 cups raw)
* See note below.
1 egg lightly beaten
1 tablespoon cornstarch
1 tablespoon soy sauce
Few drops of hot pepper sauce
Blend together and set aside. Sweet-Sour Sauce:
1/3 cup brown sugar
1 teaspoon salt or to taste
1/4 cup white vinegar
3 tablespoons soy sauce
1 tablespoon cornstarch
1/4 cup reserved pineapple syrup
Blend together in small bowl and set aside.
* Part two.
Vegetable oil for frying

* Prepare the above ingredients set aside in separate containers until ready to cook. Cornstarch Mixture: To cook:

*Have enough vegetable oil to measure 1/2 -inch deep in heavy skillet or wok. Stir meat into Cornstarch Mixture. Heat oil to 400° F add meat and fry to crisp coating on all sides, about 1 minute. Remove and drain on paper towels. Drain skillet or wok of oil, then add just 1 tablespoon vegetable oil. Stir in onion, green pepper, celery, garlic, and ginger. Stir-fry for 3 to 5 minutes or until vegetables are nearly crisp-tender. Add pineapple chunks and heat through, stirring. Add Sweet-Sour Sauce, cook and stir over high heat until sauce is thickened, about 2 to 3 minutes. Add meat and stir until well coated with sauce. Serve immediately over cooked rice.

Nutritional Facts:

Serves: 4
Total Calories: 725
Calories from Fat: 7

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