* Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 744 (75%)|
|Amt Per Serving||% DV|
|Total Fat 82.6g||110 %|
|Saturated Fat 26.5g||133 %|
|Monounsaturated Fat 40.7g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 76.2mg||23 %|
|Sodium 625.6mg||22 %|
|Potassium 204.1mg||5 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 55.4g|
|Protein 6.5g||9 %|
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Calories per serving: 991
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