Pork Cantonese - cooking recipe

Ingredients

2 lb. boned pork, cut in 1-inch pieces (pork steaks)
1 (3 to 4 oz.) can mushrooms
1 (14 oz.) can pineapple chunks
1/3 c. unsulphured molasses
1 Tbsp. soy sauce
1/4 c. vinegar
2 green peppers, cut in strips
2 medium onions, sliced
1 1/2 Tbsp. cornstarch
6 c. hot cooked rice

Preparation

Brown meat in a large skillet.
Drain mushrooms and pineapple chunks; combine and measure liquids.
Add enough water to measured liquid to make 2 cups.
Add to skillet; bring to a boil.
Cover; reduce heat and simmer 1 hour.
Stir in molasses, soy sauce and vinegar.
Add mushrooms, pineapple chunks, green pepper and onion. Cook 15 minutes longer.
Blend cornstarch with small amount of water; stir into hot mixture.
Cook, stirring until slightly thickened.
Serve with hot cooked rice.