Pineapple Pork Chop Suey

By á-3204

Ingredients

• 4 tablespoons all-purpose flour, divided
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound pork chop suey meat
• 2 tablespoons vegetable oil
• 1 can (20 ounces) pineapple chunks
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 1 tablespoon Worchestershire sauce
• 1 tablespoon chili sauce
• 1 small green pepper, julienned
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup canned bean sprouts
• Hot cooked rice

Details

Servings 4

Preparation

Step 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.