1 lb. hot sausage
1 can pineapple chunks
1/2 c. dark corn syrup
1/4 c. vinegar
2 tbsp. catsup
2 tbsp. soy sauce
1 clove garlic, minced
2 tbsp. cornstarch
1/2 c. green pepper, chopped
1 c. onion, diced
1 can bean sprouts, drained
Snap peas (optional)

Cook sausage thoroughly. Drain off all fat. Add next 6 ingredients plus onions. Bring to a boil, simmer 10 minutes or until done. Mix cornstarch and 2 tablespoons water; add to sausage with green pepper and bean sprouts. Boil 2 minutes, stirring constantly. Serve over rice. Yields 8 servings.