1 lb. pork chops (cut to 3 pieces each, marinate for 30 min.)
3 oz. bamboo shoot (diced)
5 water chestnuts (diced)
2 c. peas and carrots
1 onion (diced)
3 slices pineapple (diced)
1 tbsp. hot bean sauce

PORK CHOP MARINADE:

Sprinkle salt, sugar, pepper on both sides. 1 tsp. wine.

SAUCE:

1 tbsp. cornstarch
1 tsp. sugar
3 tbsp. ketchup
1 tbsp. soy
2 c. water
1/2 tsp. salt

1. Heat 2 tbsp. oil (high). Brown pork chops on two sides; remove.

2. Heat 2 tbsp. oil (high, or leftover oil from frying chops). Brown 1 tbsp. hot bean sauce. Mix well with oil.

3. Put in all vegetables except pineapple. Stir-fry for a few minutes.

4. Put in pineapple and sauce. When thickened, mix them with chops and serve.