I made this version as a low calorie adaption of a higher fat content version where the pork was deep fried. The sauce is one of the best that I and many others have ever tasted. I recently took the original version to a Chinese dinner where it was a great hit. I made this tonight with what I had on hand, so feel free to add or eliminate your favorite vegetables as desired.
1Prepare rice according to the package directions and allow to cook on low while preparing the rest of the recipe.
2slice the pork into thin bite size strips. Prepare marinade ingredients and place pork in the marinade mixture. Allow to marinade for 20 minutes, stirring a couple times.
3Place all sauce ingredients except cornstarch and pineapple juice in sauce pan and heat over low heat. Mix cornstarch in pineapple juice. When sauce is hot add pineapple mixture and stir over low heat until thickened.
4Chop remaining vegetables while rice is cooking and meat is marinating. Slice pineapple pieces in half.
5Heat oil in Wok or large fry pan. Saute the ginger and garlic for a minute before adding vegetables and pineapple, cook until desired doneness for the vegetables. Remove the vegetable and sauté the pork until thoroughly cooked.
6Combined cooked vegetables, meat. Pour sauce over the top. Serve over rice and top with sliced almonds.