Sweet And Sour Pork - cooking recipe

Ingredients

4 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1 (8 ounce) can unsweetened pineapple chunks
1/4 cup cider vinegar
1 (1 lb) pork tenderloin, cut into 1 inch cubes
5 teaspoons canola oil, divided
1 medium green pepper, cut into 1 inch pieces
1 medium sweet red pepper, cut into 1 inch pieces
1/3 cup red currant jelly
1 small onion, cut into 1 inch pieces
1/2 cup hot cooked rice

Preparation

In a small bowl, combine cornstarch, salt, pepper, and ginger.
Drain pineapple reserving juice, set pineapple aside.
Stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside.
In a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm.
In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender.
Stir in pork, pineapple, and jelly.
Stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened.
Serve with rice.