1 can (20 oz.) pineapple chunks
1/2 lb. pork roast, cut into strips
2 cloves garlic, crushed
1 yellow onion, cut in wedges
2 tbsp. minced ginger root or 1 tbsp. ground ginger
1 tbsp. vegetable oil
2 tbsp. soy sauce
2 tsp. cornstarch
1 sm. bunch broccoli (3/4 lb.) cut in flowerettes
1/2 c. toasted walnuts

Drain pineapple, reserve 1/2 cup juice. In skillet or wok, stir fry pork with garlic, onion and ginger root in hot oil. Mix reserved juice, soy sauce and cornstarch. Stir into pork mixture. Top with pineapple, broccoli and nuts. Cover, cook 3-5 minutes until vegetables are tender-crisp. Remove from heat. Mix pork and vegetables together. Serves 4. Great over hot rice!