Sweet-Sour Pork(Lots Of Work - But Worth It!) - cooking recipe

Ingredients

12 oz. lean boneless pork
1/2 c. fine dry bread crumbs
2 Tbsp. margarine
2 cloves garlic, minced
1 c. low-fat chicken broth
1/3 c. sugar
1/3 c. red wine vinegar
4 Tbsp. cornstarch
1 c. long grain rice
1 Tbsp. low-salt soy sauce
3 medium carrots, sliced
1 medium green pepper
3 green onions, sliced
1 (8 oz.) can pineapple (chunks; juice packed), drained
nonstick spray coating
1 medium red sweet pepper

Preparation

Cook rice without salt or margarine and set aside, keeping it warm while preparing meat and vegetables.
Trim fat from pork, cut into 3/4 inch cubes and set aside.
Place bread crumbs in shallow dish.
In medium mixing bowl, stir together melted margarine with half of the minced garlic.
Add pork and toss to coat.
Roll in bread crumbs to coat evenly.
Arrange pork in ungreased pan (15 x 10 x 1-inch) and bake for 10 to 12 minutes, until tender at 375\u00b0 until no longer pink.
Cover and keep pork warm while preparing sauce and vegetables.
Mix chicken broth, sugar, wine vinegar, cornstarch and soy sauce.
Set aside.
Spray large skillet or wok with nonstick spray.
Preheat over medium heat.
Add remaining garlic and stir-fry for 15 seconds.
Add thinly slice carrots; cover and cook 3 minutes.
Add red and green peppers which have been cut into 1 inch squares along with thinly sliced onions. Stir-fry for 3 to 4 minutes more or until vegetables are tender-crisp.
(May add a little water if needed.)
Remove cooked vegetables from skillet or wok.
Stir sauce mixture and add to wok.
Cook and stir the sauce until thickened and bubbly. Continue cooking for 2 minutes.
Stir in cooked vegetables and pineapple chunks.
Cook and stir about 1 minute more or until vegetables are heated through.