1 egg
2 tbsp. water
1/4 c. flour
1/4 tsp. salt
2 c. cooked pork (chicken or ham)
3 tbsp. shortening
1 tbsp. cornstarch
1 (13 1/2 oz.) can pineapple tidbits, drained (reserve syrup)
2 tbsp. vinegar
2 tbsp. soy sauce
1 med. green pepper, cut in strips
1 (5 oz.) can water chestnuts, drained and thinly sliced
1 (3 oz.) can sliced mushrooms, drained

Beat egg, add water, flour and salt. Beat until smooth. Stir in meat, coat well. Melt shortening in medium skillet. Add meat mixture. Cook until meat is brown. Remove from heat; keep warm.

Blend cornstarch, reserved pineapple syrup, vinegar, soy sauce in saucepan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Stir in pineapple, peppers, chestnuts, and mushrooms. Cook and stir until pepper is tender. Stir in meat and heat through.