1/2 lb Lean Boneless Pork

      4 t  Cooking Oil

      2 t  Sesame Oil

      1 ea Med. Carrot *

      1 ea Small Green Bell Pepper **

      2 ea Green Onions, Sliced

    1/4 c  Packed Brown Sugar

      2 t  Cornstarch

      2 T  Water

      2 T  Red Wine Vinegar

      1 t  Soy Sauce

      1 x  Dash Of Ground Ginger

      1 c  Pineapple Chunks, Drained

      1 x  Hot Cooked Rice

  *    Carrot should be cut thinly with a slant cut.
  **   Green Bell Pepper should be seeded and cut into strips.
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  Partially freeze pork.  Thinly slice into bite-size strips.  Preheat a
  10-inch microwave browning dish on 100% of power for 5 minutes.  Add

  cooking oil and sasame oil to dish.  Swirl to coat dish.  Add the pork.
  Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no
  longer pink, stirring  every minute.  Stir in sliced carrot, green pepper
  strips, and sliced green onions.  Micro-cook, covered, on 100% power for 2
  to 4 minutes more or till the vegetables are crisp-tender.  Drain off
  liquid.  In a 2-cup measure stir togethere the brown sugar and cornstarch.
  Stir in water, red wine vinegar, soy sauce and ground ginger.  Micro-cook,
  uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened
  and bubbly, stirring every 30 seconds.  Stir in drained pineapple chunks.
  Micro-cook, uncovered, on 100% power for about 45 seconds more or till
  pineapple is heated through.  Toss the pineapple mixture with the pork
  mixture.  Serve with cooked rice.