3 lbs. short ribs
1 tbsp. salad oil
3/4 c. sliced onion
1 1/2 c. diagonally sliced celery
1 1/2 c. green pepper squares
1 (No. 2) can pineapple chunks
1 tsp. monosodium glutamate
1/2 tsp. salt
1/4 c. sugar
1/4 tsp. ginger
1 tbsp. soy sauce
1 tomato, cut in eighths
1 tbsp. cornstarch

Bone short ribs. Cut into small cubes. Saute in oil in large skillet, turning to brown on all sides. Add small amount of water; cover. Simmer until tender; remove from skillet. Saute onion, celery and green pepper in drippings until tender. Drain pineapple, reserving 1/2 cup juice. Stir pineapple and short ribs into vegetables; add 1/2 cup water and remaining ingredients except reserved juice and cornstarch. Cook, covered, for 5 minutes. Combine cornstarch and reserved juice in small bowl, stir until smooth. Pour into skillet; bring to boil, stirring until thickened. May be served over rice. Yield: 4 servings.