Ingredients
4 tablespoons all-purpose flour, divided2 teaspoons ground ginger1 teaspoon salt1/4 teaspoon pepper1 pound pork chop suey meat2 tablespoons vegetable oil1 can (20 ounces) pineapple chunks1/4 cup sugar1/4 cup cider vinegar1/4 cup soy sauce1 tablespoon Worcestershire sauce1 tablespoon chili sauce1 small green pepper, julienned1 can (8 ounces) sliced water chestnuts, drained1 cup canned bean sproutsHot cooked rice
Preparation
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.
