1/4 c. flour
2 tsp. ground ginger
1 lb. pork or chicken (fried)
1/4 c. vegetable oil
1 (16 oz.) can pineapple tidbits, drained, reserve liquid
1/4 c. vinegar
1/4 c. soy sauce
1 1/2 tsp. Worcestershire sauce
1/3 c. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 sm. green pepper, cut in 1/4" strips
1 can bean sprouts, drained
1 can water chestnuts, drained
1 tbsp. chili sauce

Mix 2 tablespoons of flour and the ginger. Coat meat and fry in skillet. Add enough water to pineapple syrup to make 1 cup. Shake the remaining flour and the syrup water mixture in a tightly covered container. Stir flour mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sugar, salt, pepper and meat.

Cover and simmer, stirring occasionally until meat is tender, about 45 minutes. Add pineapple and green pepper. Cook uncovered 10 minutes. Stir in bean sprouts, water chestnuts and chili sauce. Cook uncovered 5 minutes longer.