1/2 lb. pork
1/2 c. carrots
1/2 c. onions
1/2 c. mushrooms
1/2 c. green peppers
1 (8 oz.) can water chestnuts
1 (20 oz.) can pineapple chunks
Vegetable oil
Cornstarch

SEASONING SAUCE:

2 tbsp. soy sauce
3 tbsp. vinegar
2 tbsp. sugar
3 tbsp. tomato ketchup
1 tbsp. cornstarch

Cut pork into 1-inch cubes and dust with cornstarch. Cut carrots into 1-inch cubes and boil until tender. Drain. Slice mushrooms; cut onions and green peppers into 1-inch squares.

Heat frying pan and fill with vegetable oil as in deep frying and heat the oil to medium temperature. Fry the pork until crisp and well done. Drain and put aside.

In clean frying pan, heat 2 tablespoons oil and saute the vegetables over high heat and add the fried pork. Add mixed seasoning sauce and cook until the vegetables are done to desired tenderness. Add pineapple chunks just before serving.