2 lg. green peppers (cut in 1/2 in. strips)
3/4 c. corn oil
2 eggs
3 tbsp. flour
1 lb. lean pork cubes
1 c. pineapple chunks
1 tbsp. soy sauce
1 tbsp. molasses
1 tsp. salt
1/4 tsp. pepper
1 c. chicken bouillon
1 tbsp. cornstarch
1/2 c. sugar
1/2 c. vinegar
4 servings of hot instant rice

Cook green pepper strips in lightly salted water until tender. Drain. Beat eggs, flour and seasonings. Coat the pork cubes in egg mixture and brown in the salad oil, turning as necessary. Pour off excess oil and add bouillon, pineapple, and green pepper strips. Cover and simmer for 10 minutes.

Blend together the molasses, soy sauce, vinegar, and sugar. Add to the pork mixture and stir gently until it thickens slightly. Serve at once over cooked rice.