"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pineapple Vegetable Oriental Recipe

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This recipe for Pineapple Vegetable Oriental, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Stobbe
Added: Monday, March 27, 2006


1 to 2 lb. lean pork
1 ripe fresh pineapple
2 green peppers
2 medium onions
1/4 lb. fresh mushrooms
soy sauce
6 T. sugar
4 T. vinegar
4-6 carrots

Cut the lean pork in chunks and marinate over night (or several hours) in a mixture of 4 T. soy sauce & 1 tsp. accent. Peel & core pineapple and cut into chunks & pile on tray. Peel onions, carrots & green peppers. Cut onions & pepper in chunks & carrots into pencil size 3" strips.
Boil vegetables approx. 6 minutes in slightly salted water. Drain in strainer. (It's best to cook vegetables separately. Make sure they are crisp-tender.)
Brown meat in small amount of oil. Add sliced mushrooms & continue to brown for a few min. Then add onions, carrots, then pineapple. Cover with my sweet & sour sauce & cook for a few minutes.




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