Prepare all ingredients before you start cooking.

STEP 1:

4 med. carrots, thinly sliced
1/4 c. vegetable oil

Place in 3 quart microwave proof casserole; stir to coat. Cover and place in microwave oven on high 10 minutes.

STEP 2:

2 med. green peppers, seeded and sliced
1 med. onion, thinly sliced
2 lbs. lean, boneless pork, cubed

Add to casserole, mix lightly, cover and cook on high 5 minutes.

STEP 3:

1/4 c. cornstarch
1 can (16 oz.) pineapple chunks, drained reserving 1/2 cup of juice
1/2 c. firmly packed brown sugar
1/2 c. soy sauce
1/4 c. wine vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. pepper, optional
1/4 tsp. hot pepper sauce, optional

Dissolve cornstarch in reserved pineapple juice. Stir in remaining ingredients, except pineapple. Add to pork mixture and blend well. Stir in pineapple. Cover. Cook medium 10 minutes. Stir. Cover. Cook on medium 10 minutes more.

Serve over hot rice. May be varied by using chicken, celery or oriental vegetables, ginger, chow mein noodles, etc.