Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20            ounces  pineapple chunks in juice -- liquid reserved
     1/2           cup  water
  1         tablespoon  cornstarch
  3        tablespoons  light soy sauce
  1           teaspoon  vinegar
     1/4      teaspoon  crushed red pepper flakes
  2        tablespoons  cooking oil
  1              pound  boneless pork loin -- cut into thin
                        -- strips
  2             cloves  garlic -- minced
  1           teaspoon  ground ginger
  2             medium  carrots -- thinly sliced
  1             medium  onion -- cut into wedges
  1             medium  green or sweet red pepper -- thinly sliced
  2               cups  snow pea pods -- fresh, trimmed
                        hot cooked rice -- optional

Preparation:

Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar, and red pepper flakes. Set aside. In a skillet or wok, heat oil on high. Stir-fry pork until no longer pink. Add carrots and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add green pepper, peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve over rice if desired.

Nutritional Information:

190 Calories (kcal); 7g Total Fat; (31% calories from fat); 2g Protein; 32g Carbohydrate; 0mg Cholesterol; 470mg Sodium