1 (3 lb.) pork roast, cooked
1 1/2 tsp. cornstarch
1 bunch green onions, chopped
2 tsp. water
1 green pepper, cubed
1/4 c. vinegar
1 c. sliced celery
1 tsp. soy sauce
1 med. can pineapple chunks, drained (reserve liquid)
1/2 c. brown sugar
1 c. ketchup
1 can water chestnuts, sliced (no liquid)
Juice from pineapple

Shake juices in jar until blended. Dice roast pork. Combine all ingredients in large pan; heat. Vegetables should be crisp. Serve over hot rice. Serves 6.