1 (20 oz.) can Dole pineapple chunks
1/2 lb. pork roast, cut in strips
2 cloves garlic, pressed
1 yellow onion, cut in wedges
2 tbsp. minced ginger root OR 1 tsp. ground ginger
1 tbsp. vegetable oil
1 tbsp. soy sauce
2 tsp. cornstarch
1 sm. bunch broccoli (about 3/4 lb.), cut in flowerets
1/2 c. toasted walnuts

Drain pineapple, reserving 1/2 cup juice. In skillet or Wok, stir-fry pork with garlic, onion and ginger root in hot oil. Mix reserved juice, soy sauce and cornstarch. Stir into pork mixture. Top with pineapple, broccoli and nuts. Cover, cook 3-5 minutes, or until vegetables are tender-crisp. Remove from heat. Mix pork and vegetables together. Serves 4.