Ingredients Jump to Instructions ↓

  1. 4 tablespoons all-purpose flour, divided

  2. 2 teaspoons ground ginger

  3. 1 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 1 pound pork chop suey meat

  6. 2 tablespoons vegetable oil

  7. 1 can (20 ounces) pineapple chunks

  8. 1/4 cup sugar

  9. 1/4 cup cider vinegar

  10. 1/4 cup soy sauce

  11. 1 tablespoon Worcestershire sauce

  12. 1 tablespoon chili sauce

  13. 1 small green pepper, julienned

  14. 1 can (8 ounces) sliced water chestnuts, drained

  15. 1 cup canned bean sprouts Hot cooked rice

Instructions Jump to Ingredients ↑

  1. 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. Yield: 4 servings.


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