1-1/2 pounds boneless pork, cut into 1/2-inch cubes
3 tablespoons vegetable oil, divided
2 medium carrots, sliced
1 medium onion, chopped
1 garlic clove, minced
1 medium green pepper, cut into 1-inch pieces
2 tablespoons water
1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
1/3 cup packed brown sugar
1/4 cup chicken broth
1/4 cup white wine vinegar
1 tablespoon soy sauce
1/2 teaspoon minced fresh gingerroot
Hot cooked rice
In a large bowl, combine cornstarch and egg until smooth. Add pork; toss to coat. In a skillet or wok, stir-fry half of the pork in 1 tablespoon oil until no longer pink; remove. Repeat with remaining pork and 1 tablespoon oil; set pork aside and keep warm.
Stir-fry the carrots, onion and garlic in the remaining oil for 3 minutes. Add green pepper and water; stir-fry for 2 minutes. Drain pineapple, reserving 1/4 cup juice. Add pineapple and pork to pan.
Combine cornstarch and brown sugar. Stir in chicken broth, vinegar and soy sauce until smooth. Add ginger and reserved pineapple juice; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.