Sweet-Sour Luncheon Meat - cooking recipe

Ingredients

1 c. water
3 carrots, cut in thin short strips
1 (20 oz.) can pineapple chunks in own juice
1/3 c. vinegar
1/2 c. packed brown sugar
2 Tbsp. soy sauce
1 green pepper, cut in pieces
1 (12 oz.) can luncheon meat, sliced or cubed

Preparation

Bring water and carrots to a boil in skillet.
Cook, covered, until almost tender.
Drain pineapple, reserving juice.
Stir together reserved juice, brown sugar, vinegar, cornstarch and soy sauce.
Add with pepper to skillet and stir until thickened.
Add meat and cook, covered, until heated through.
Serves 4.
May be served with rice or chow mein noodles.