4 carrots, sliced thinly and diagonally
3 tbsp. vegetable oil
2 lbs. pork loin, cut into 2 inch cubes
1 lg. onion, sliced
1 bell pepper, cut into 1 inch cubes
1 red bell pepper, cut into 1 inch cubes
1 (16 oz.) can pineapple chunks
1/4 c. cornstarch
1/2 c. soy sauce
1/2 c. brown sugar
1/4 c. white wine vinegar
1 tbsp. Worcestershire sauce
1/4 tsp. hot pepper sauce

In a 3 quart casserole, combine carrots and oil; cover and cook on high in microwave for 5 minutes. Stir in pork, onions, green peppers, and red peppers. Cover and cook 3 minutes on high. Drain pineapple and reserve 1/2 cup juice. To juice; add cornstarch and dissolve, then add soy sauce and hot pepper sauce to make a sauce. Add sauce and pineapple to pork and vegetables. Mix, cover, and cook on medium 10 to 14 minutes. Stir twice until sauce is thick and pork is tender. Serve over rice or chow mein noodles.