Sweet and Sour Pork

Ingredients

• 3 cups brown white hot cooked
• 8 ounce water chestnuts drained sliced canned
• 3 tablespoons cider vinegar 
• 1 tablespoon cornstarch 
• 0.5 teaspoon pepper red divided crushed
• 2 teaspoons ginger fresh grated peeled
• 2  garlic cloves minced
• 1  bell pepper green cut into 1-inch pieces ( 1 cup)
• 0.3 cup catsup 
• 9 tablespoons lower-sodium chicken broth fat-free divided
• 3 tablespoons lower-sodium soy sauce 
• 1 medium onion cut into 1-inch pieces
• 2 tablespoons vegetable oil; peanut oil preferred 
• 20 ounce pineapple chunks in juice undrained canned
• 1.5 pounds pork tenderloin cut into 1-inch pieces
• 1  bell pepper red cut into 1-inch pieces ( 1 cup)
• 0.3 cup sugar 

Equipment

• bowl
• frying pan

Directions

1. Combine first 3 ingredients and 1/4 teaspoon crushed red pepper in a bowl. Set aside.
2. Drain pineapple, reserving 1/4 cup juice.
3. Combine reserved juice, 6 tablespoons stock, ketchup, next 3 ingredients, and remaining 1/4 teaspoon crushed red pepper in a small bowl, stirring until sugar dissolves.
4. Combine cornstarch and remaining stock in another small bowl.
5. Heat oil in a large nonstick skillet over medium-high heat. Stir-fry pork mixture in hot oil 5 minutes or until pork is done.
6. Remove pork from pan; keep warm.
7. Add onion, bell peppers, and water chestnuts to pan; stir-fry 3 minutes or until crisp-tender.
8. Add ketchup mixture. Bring to a boil; stir in cornstarch mixture, pineapple chunks, and pork mixture with any accumulated juices. Cook 2 minutes or until sauce thickens.
9. Serve immediately over rice.
10. Garnish with green onion slices, if desired.