2 lbs. pork loin roast, fully cooked
4 oz. bamboo shoots
4 oz. pineapple chunks
1/2 c. pineapple juice
2 oz. pimentos, sliced in strips
4 oz. onions, julienne cut
4 scallions, chopped
2 oz. water chestnuts, sliced
1 carrot, peeled, julienne cut
6 oz. mushrooms, sliced
2 oz. vinegar
2 beef bouillon cubes
1 oz. soy sauce
1 tbsp. brown sugar
1 tsp. cornstarch
1/4 c. water
1 orange, peeled, segmented
1 pimento, julienne cut
2 oz. vegetable oil
4 cloves garlic, crushed
Flour as needed

Cut pork into thin strips about 1-2 inches in length. Heat a wok or a skillet with oil. Dust the pork in flour and cook until golden brown on all sides. Add the carrots and onions and saute for about 2 minutes.

Add all remaining vegetables and fruit and cook for about 2 more minutes. Add all liquids and bring to a boil and thicken with a cornstarch-water mixture. Add the brown sugar; bring to a boil and serve with rice. Serves: 6-8. (Prep and Cooking Time: 45 minutes)