* Carrot should be sliced thinly and use a bias cut.
** Pepper should be cut into strips.

Partially freeze pork. Thinly slice into bite size strips.

Preheat a 6 1/2 inch microwave browning dish on 100% power for 4 minutes. Add cooking oil and sesame oil to browning dish. Swirl to coat the dish. Add the sliced pork. Micro cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till pork is no longer pink, stirring every 30 seconds.

Stir in sliced carrot, green pepper strips and sliced green onion. Micro cook, covered, on 100% power for 2 to 3 minutes more or till the vegetables are crisp tender. Drain off liquid.

In a 2 cup measure stir together the brown sugar, and cornstarch. Stir in the water, red wine vinegar, soy sauce and ground ginger. Micro cook, uncovered, on 100% power for 1 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds.

Stir in drained pineapple chunks. Micro cook, uncovered, on 100% power about 30 seconds more or till the pineapple is heated through. Toss the pineapple mixture with the pork mixture and serve with cooked rice.

Serves: 1