1/4 c. flour
2 tsp. ginger
1 lb. boneless pork, cut into 1/2 inch sqs. (can use left overs)
1/4 c. vegetable oil
1 (13 1/4 oz.) can pineapple chunks, drained (reserve syrup)
1/4 c. vinegar
1/4 c. Worcestershire sauce
2 tbsp. soy sauce
1/3 c. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 sm. green pepper, 1/4 inch strips
1 (16 oz.) can bean sprouts, drained
2 1/2-3 1/2 c. hot cooked rice

Mix 2 tablespoons flour and ginger. Coat pork with flour mixture. Heat oil in 10 inch skillet. Fry pork until brown. Remove from skillet. Add enough water to reserved pineapple syrup to measure 1 cup. Shake remaining flour and the syrup-water mixture in tightly covered container. Stir flour mixture, vinegar, soy sauce, Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly.

Boil and stir 1 minute; reduce heat. Stir in sugar, salt, pepper and pork. Cover and simmer stirring occasionally, until pork is tender 30-45 minutes. Add pineapple and green pepper; cook uncovered 10 minutes. Stir in bean sprouts, cook uncovered 5 minutes longer. Serve over hot rice.