1/2 lb Lean Boneless Pork

4 t Cooking Oil

2 t Sesame Oil

1 ea Med. Carrot *

1 ea Small Green Bell Pepper **

2 ea Green Onions, Sliced

1/4 c Packed Brown Sugar

2 t Cornstarch

2 T Water

2 T Red Wine Vinegar

1 t Soy Sauce

1 x Dash Of Ground Ginger

1 c Pineapple Chunks, Drained

1 x Hot Cooked Rice

* Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. ~------------------------------------------------------------------------- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add

cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice.