This is a fairly simple dish to make and tastes much better than the same dish served in Chinese restaurants.

1/4 c. flour
2 tsp. ginger
1 lb. pork boneless shoulder, cut into 1/2 inch cubes
1/4 c. oil
1 (12 oz.) can pineapple chunks
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 green pepper, cut into strips
1 can bean sprouts, drained
1 can water chestnuts, sliced and drained
1 can bamboo shoots, drained
1-2 carrots, sliced
1 onion, chopped
1 tbsp. chili sauce
White rice

1. Mix 2 tablespoons of the flour and ginger. Coat pork with the flour mixture. Heat oil in a large skillet. Fry pork until brown, remove from skillet.

2. Add enough water to pineapple syrup to measure 1 cup. Mix remaining flour and the syrup together. Stir syrup-flour mixture, vinegar, soy sauce and Worcestershire sauce into oil in skillet. Heat to boiling, stirring constantly. Boil 1 minute, reduce heat, stir in sugar, salt, pepper and pork. Cover and simmer under low heat for about 45 minutes until tender.

3. Add pineapple, pepper, carrot, onions and cook uncovered 10 minutes. Stir in chili sauce, bean sprouts, water chestnuts and bamboo shoots and cook 5 minutes longer.

4. Serve over rice. Serves 4-6 people.