1 (20 oz.) can pineapple chunks
6 tbsp. soy sauce
3 tbsp. cornstarch
1 1/2 tsp. white vinegar
1/8 tsp. hot red pepper flakes
1 lb. boneless pork or chicken
2 tbsp. vegetable oil
3 lg. cloves garlic, crushed
2 tbsp. minced ginger root or 1 tsp. ground ginger
2 onions, quartered
3 med. carrots, slivered
1 green bell pepper, slivered
1 sm. can water chestnuts, sliced thin (opt.)

Stretch sauce with wine and extra soy sauce if necessary.

Drain pineapple, saving juice. Mix juice with 3/4 cup water, soy sauce, cornstarch, vinegar and pepper flakes; set aside. Cut pork or chicken into thin strips. In skillet or wok, brown pork/chicken in hot oil. Add garlic and ginger, cook 1 minute. Add onion and carrots; cook 1 minute. Stir sauce, add to skillet with pineapple and bell pepper. Cook until sauce boils and thickens. Add water chestnuts. Serves 4.