1 (16 oz.) can pineapple chunks
4 med. carrots, thinly sliced
1/4 c. oil
1 med. onion, sliced
2 mangos, sliced
2 lb. lean boneless pork, cut in 3/4 inch cubes
1/4 c. cornstarch
1/2 c. soy sauce
1/2 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/2 tsp. pepper

Drain pineapple, reserving 1/2 cup syrup. Set aside. Place carrots and oil in large frying pan until tender. Add onion, green pepper and pork. Stir. Cook until pork is done. In bowl, mix reserved syrup and cornstarch. Stir in remaining ingredients. Add to pork with pineapple chunks. Stir. Cook until sauce is thick. Serve with rice and chow mein noodles. Add celery, if desired.