1 lb. pork tenderloin, cut in thin strips
1 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. minced fresh ginger OR 1 1/2 tsp. ground ginger
1 to 2 garlic cloves, minced
2 tbsp. oil
1 med. green pepper, cut into 1/4 inch strips
1 med. red pepper, cut into 1/4 inch strips
1 med. yellow pepper, cut into 1/4 inch strips
1 green onion, sliced
1 can pineapple chunks in juice, reserve liquid
1 tbsp. cornstarch
1/2 tsp. brown sugar
1 tsp. soy sauce

I medium bowl marinate pork with mixture of sugar, soy sauce, ginger and garlic. Let stand at least 15 minutes.

In heated 12 inch skillet heat oil and stir fry pork for 3 minutes or until no longer pink. Remove from skillet. Add remaining tablespoon oil and stir fry peppers and onions until crisp tender, about 3 minutes.

In small bowl combine reserved pineapple liquid, cornstarch, brown sugar and 1 teaspoon soy sauce; blend well. Add cooked pork and pineapple. Stir in cornstarch mixture. Cook until sauce thickens and pineapple is thoroughly heated, stirring constantly. Serves 6. Calories - 190 per 1/6 of recipe.