MUSHROOMS:

1 egg, beaten
2 tbsp. all-purpose flour
1/2 tsp. salt
1 lb. Country Stand fresh mushrooms

STIR-FRY:

1 (8 oz.) can chunk pineapple in unsweetened pineapple juice
3 tbsp. cornstarch
3/4 c. sugar
1/3 c. cider vinegar
1/4 c. soy sauce
1 tbsp. catsup
2 tbsp. vegetable oil
2 sm. cloves garlic, minced
2 sm. onions, quartered and separated
2 carrots, peeled and thinly sliced
1 med.-size green pepper, cut into 1/2-inch pieces
Hot cooked rice

To prepare Mushrooms, in small bowl beat together egg, flour, and salt. Coat mushrooms very lightly. Fry in deep hot fat (360 degrees) 2-3 minutes or until lightly browned. Drain on absorbent paper. Keep warm.

To prepare Stir-Fry, drain pineapple. Add enough water to juice to make 2/3 cup. Remove 1/4 cup and combine with cornstarch; set aside. To remaining juice add sugar, vinegar, soy sauce, and catsup; set aside.

Heat oil in large heavy skillet or wok. Stir-fry garlic, onion, and carrots 2 minutes. Add sugar mixture. Bring to boiling; gradually stir in cornstarch mixture. Continue to cook, stirring constantly, until thickened and bubbly.

Stir in mushrooms, pineapple chunks, and green pepper. Heat through (about 5 minutes), stirring occasionally. Serve over rice. Makes 4 servings.