SAUCE:

1/2 c. water
1/3 c. sugar
1/3 c. vinegar
1 tbsp. cornstarch
1 tbsp. soy sauce

Sauce: Combine ingredients in saucepan. Cook over high heat, stirring constantly until clear and thick. Add 2 tablespoons catsup.

PORK (OR BONELESS CHICKEN) :

1-1 1/2 lbs. pork, fat trimmed - marinate
1 tsp. salt
2 tsp. soy sauce
2 tbsp. cornstarch
3 green onions, cut 2 inch lengths - include tops
1/2 c. carrots, thin cut - diagonal
2 tbsp. water
1 sm. green pepper, cubed
2 tbsp. oil for stir frying
1 (8 oz.) can pineapple chunks, drained (optional)

Pork: Slice pork thinly - marinate in first 3 ingredients for 20 minutes. Set Wok (electric skillet) on high. Add oil and heat until very hot. Stir fry pork until white; add carrot and water. Cover, cook 2 minutes. Move up on shelf, or set aside. Put prepared sweet and sour sauce in Wok. Add pork, pineapple and bring to boil. Add green onions and pepper. Cook 1/2 minute or until bubbly. Serve with hot rice. Serves 3-4. (I substitute chicken breast and use a bag of frozen mixed (blends) vegetables - cook an extra minute or two.)