You can make this with 1 pork shoulder blade steak. Cut pork steak into small cubes; set aside. Cut carrots (2 or 3 small) and fresh mushrooms or 1 small can of stems and pieces. Set aside all ingredients.

In a wok (or skillet) add 1/2 teaspoon of oil; on high add meat and stir until browned. Add carrots, cook for 1 minute. Add mushrooms and 1 can of pineapple tidbits (with juice). Turn to medium heat and in a small bowl mix 3 packets of pork bouillon (or use 2 cubes beef or chicken or pork). Mix with 2 cups water. Add to meat in wok; then add the following ingredients and stir: 3 to 4 tablespoons brown sugar, 1/4 cup soy sauce and 1 tablespoon vinegar.

Mix 3 tablespoons of cornstarch in cold water and mix to paste. Turn to high heat and wait until it bubbles, then add cornstarch until the sauce is thickened. If you want to taste, and want it sweeter add brown sugar, more sour; add soy sauce. It should smell a little more sweet than sour.