Pork Cantonese

2 lbs. Boneless lean pork, cut in 1” pieces
2 tbsp. salad oil
1 (14 oz.) pineapple chunks
1 (4 oz.) canned mushrooms
1/3 c molasses
¼ c vinegar
2 green peppers, cut in strips
green onions, cut into 1” pieces
1 ½ tbsp cornstarch
2 tbsp water.

Brown pork on all sides in hot oil in skillet.
Drain pineapple and mushrooms, reserving liquids. Combine liquids and add enough water to make 2 c. Add liquid to pork; cover and simmer until tender, about 45 minutes.
Stir in molasses and vinegar until blended. Add pineapple, mushrooms, green peppers and onions; cover and cook 10 minutes. (Vegetables retain a little crispness.)
Blend together cornstarch and water. Stir into hot mixture and cook until slightly thickened. Serve over hot rice. Makes 8 servings.

NOTE: I made this with chicken and it was excellent! Just skip the simmer step.