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1 1/2 lbs. boneless pork, cubed
2 tbsp. cornstarch
2 tbsp. oil
1 tbsp. soy sauce
1 1/2 c. water
1/2 c. sugar
2 tbsp. catsup
1 green pepper, cubed
1 onion, cubed
2 carrots, diagonally sliced
1 can (8 oz.) pineapple chunks, drained
1 pkg. Sun Bird sweet and sour mix

Combine pork and cornstarch in bag; mix to coat meat. Heat oil in skillet; brown pork over medium heat. Add soy sauce and 1/4 cup water. Cover and simmer for 20 minutes, adding a little water, if needed.

Combine mix, sugar, catsup and 1 1/4 cups water; pour over cooked pork. Add green pepper, onion and carrot; cover and simmer 5 minutes. Add pineapple and heat through.

Sweet and Sour chicken; coat 1 1/2 lbs. cubed chicken with flour/egg mixture and cook until golden brown. Follow as above, except for first three ingredients. (I brown chicken and set aside, then cook sauce in a pan and the onion, pepper and carrots in the microwave.) Add vegetables to chicken and cover with sauce. Serve over rice.

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