Preparation / Directions:
* 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.
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