3 lb. pork spare ribs or 4 pork chops, either whole or cut
1/4 c. flour
1 tsp. salt
2 tbsp. fat
4 young green onions
4 (4 inch lengths) celery
1 c. diced pineapple
1 green pepper, cut in long strips
1 c. dried mushrooms, reconstituted
1 c. pineapple juice
1/2 c. sweet pickle juice
3 tbsp. cornstarch
1 tsp. soy sauce
1/2 to 3/4 c. sugar

Flour and season the pork and brown in the fat. Add liquids and vegetables; simmer until the vegetables are barely tender. Thicken with the cornstarch, moisten in a little water; add soy sauce. Sweeten to taste. Serve over or with rice. Yields 4 servings.