2 lbs. pork shoulder steaks, cut in 1-inch squares, discarding bones
2 tbsp. oil or melted shortening
1 envelope French's brown gravy mix
3/4 c. water
1/4 c. honey
3 tbsp. soy sauce
2 tbsp. red wine vinegar
1 tsp. ginger
1/2 tsp. garlic salt
4 carrots, thinly sliced
1 med. onion, cut in 6 wedges
1 green pepper, cut in squares
Cooked rice

Brown pork in oil in large skillet, stirring frequently, 15 minutes. Combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt. Add to skillet, cover and cook 20 minutes. Add carrots; cook 10 minutes. Add onion and pepper, cook 5 to 10 minutes. Serve with rice. 4 to 5 servings.