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2 green peppers, cut into 1-inch pieces
1/3 cup sugar
1/4 cup catsup
1 tablespoons sherry
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon cornstarch
1/3 cup water
1 (8-ounce) can pineapple slices, drained and quartered
Hot cooked rice
Combine first 3 ingredients; add pork, and let stand 20 minutes. Heat 2 tablespoons oil in a large nonstick skillet; add garlic, onion and green pepper; Stir fry 2 minutes or until crisp-tender; remove from skillet, and set aside.
Drain pork. Heat remaining 2 tablespoons oil in skillet; add pork. Cook over medium-high heat, stirring constantly, 3 to 5 minutes or until lightly browned. Pour off excess oil. Stir in cooked vegetables.
Combine sugar and next 6 ingredients, stirring until cornstarch dissolves; add to pork mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add pineapple, and boil 1 minutes, stirring constantly. Serve over hot cooked rice. Yield: 4 servings.
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