Quick Sweet and Sour Pork by Wendy

Ingredients:
1 1/2 lbs. boneless pork loin
1 Tbsp. vegetable oil
1 medium green and/or red pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges (I only used 1/4 of an onion)
1 - 15 1/4 oz. can pineapple chunks in juice
1/4 cup firmly packed brown sugar
1/4 cup white wine vinegar (or regular vinegar)
2 Tbsp. corn starch
2 Tbsp. soy sauce
Hot cooked rice

To make and eat same day:
Partially freeze pork. Cut across the grain into 2 1/2 x 2 1/4 inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry pepper and onion in hot oil for 2-3 minutes or until crisp-tender. Remove from wok. Add more oil, if necessary. Add pork; stir-fry until browned. Keep warm.

Drain pineapple, reserving juice. In a small saucepan, combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook 1 minute or until thickened, stirring constantly.

Return peppers and onion to wok. Stir in pineapple and thickened pineapple juice mixture. Cook and stir until heated through. Serve with rice, if desired.

To freeze and eat later:
Cut across the grain into 2 1/2 x 2 1/4 inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Add pork; stir-fry until browned. Let cool and place in 1 gallon Ziploc bag.

Drain pineapple, reserving juice. In a quart size Ziploc bag, add cut peppers and onions and pineapple chunks. No need to cook. Place bag in 1 gallon Ziploc bag.

In a small saucepan, combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook 1 minute or until thickened, stirring constantly. Let cool and pour into Ziploc sandwich bag. Place bag in 1 gallon Ziploc bag.

To eat from frozen:
Thaw all bags completely. Combine all bags in skillet or wok and heat until warmed. Serve over rice.

Serves 6.

For other dishes that cook in less than 30 minutes, visit TheOtherWhiteMeat.com/PorkRecipes .