1 lb. boneless chicken or pork, cut in chunks
2 tsp. ginger
1/2 c. flour
1/4 c. oil
16 oz. can pineapple chunks
Jar cherries
1/4 c. white vinegar
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1/3 c. sugar
1 c. sliced carrots
1 c. broccoli

Heat oil. Mix 1/4 cup flour with ginger. Coat meat in this mixture and brown. Remove from pan.

Add water to pineapple juice to make 1 cup. Shake remaining flour and juice mixture to make a paste.

Stir paste in with vinegar, Worcestershire sauce and soy sauce in the pan of drippings. Heat to boiling, stirring until thick. Lower heat. Stir in sugar, meat and vegetables. Cover and cook for 40 minutes. Add pineapple and cherries and cook for 10 more minutes.

NOTE: Pea pods, water chestnuts, or peppers can also be added with vegetables. Serve over rice.