1 can (20 oz.) crushed pineapple
1 lb. pork, cubed
2 tbsp. vegetable oil
1 c. sliced carrots
1 tbsp. cornstarch
1/2 tsp. ground ginger
1/2 c. sliced green onion
1/2 c. diced green pepper
1/4 c. plum jam
2 tbsp. red wine vinegar
2 tbsp. soy sauce

Drain pineapple and save juice. Brown pork in oil. Cover. Simmer 20 minutes. Remove. Saute vegetables. Remove. Blend jam, reserved juice, vinegar and soy sauce. Stir a little sauce into cornstarch and ginger. Add to skillet. Cook until mixture thickens. Stir in pork, vegetables and pineapple. Serve over rice. Serves 4.