3 1/2 qt. crock pot with 2 tbsp. oil, set on low setting
2 lbs. lean cubed pork (bite sized chunks)
1/2 c. flour
1 tbsp. ginger
Salad oil

Coat pork with flour/ginger mixture and very lightly brown in oiled hot skillet. (Do small portions at a time and remove to crock pot). To remaining flour mixture add:

1 c. pineapple juice reserved from 2 cans pineapple chunks
1/2 c. vinegar
1/2 c. soy sauce
2 tsp. Worcestershire sauce
1/2 c. sugar

Pour into fat in skillet and cook until gravy thickens. Pour over pork in crockpot and slow cook on low 6-7 hours. Stir occasionally. Add 1 can of pineapple chunks, 1/2 pound fresh bean sprouts, and 1 can of sliced water chestnuts (well drained). Stir well, cook 10-15 minutes more and serve over rice. Makes 6 servings.