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Chinese Pork and Vegetables
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  • 1 can (20 oz (560 grm).) pineapple chunks
  • 3 tbsp (45 ml) soy sauce
  • 1 tbsp (15 ml) cornstarch
  • 1 tsp (5 ml) white vinegar
  • 1/4 tsp (1 ml) red pepper flakes
  • 1 lb (.5 kg). boneless pork loin
  • 2 tbsp (30 ml) vegetable oil
  • 2 garlic cloves, pressed
  • 1 tsp (5 ml) ground ginger
  • 1 onion, cut in wedges
  • 2 medium carrots, slivered
  • 1 green or red bell pepper, slivered
  • 2 cups (475 ml) snow peas
  • Drain pineapple, reserving 3 tbsp (45 ml) juice.
  • Mix reserved juice with 1/2 cup (125 ml) water, soy sauce, cornstarch, vinegar and pepper flakes; set aside.
  • Cut pork loin in strips and brown in hot oil.
  • Add garlic and ginger; cook 1 minute.
  • Add onion and carrots; cook 1 minute.
  • Add sauce, pineapple, bell pepper and snow peas.
  • Cook until sauce boils and thickens.
  • Serve with rice.

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