2 lbs. lean ground pork (75-80%)
1/2 tsp. salt
2 tbsp. cornstarch
1/4 tsp. ginger
1/2 c. water
1 can chunk pineapple in syrup (13 1/4 oz.)
1/3 c. soy sauce
1 clove garlic
2 med. green peppers
1 (8 oz.) can water chestnuts, sliced
2 tbsp. chopped green onion

Brown pork in large frying pan. Pour off drippings. Add salt, cornstarch, ginger, and water, mixed first. Add pineapple syrup, soy sauce, and garlic. Cover and simmer 20 minutes, stirring occasionally.

Stir in green pepper cut in strips, water chestnuts, pineapple chunks, and onion. Cook 5 minutes or until vegetables are crisp. Serve with chow mein noodles or hot, cooked white rice. Yield: 6-8 servings.