Instructions: 1. Slice pork thin against the grain. Slice green pepper, water chestnuts and sweet mixed pickles. Cut each pineapple slice in 5 or 6 chunks.

2. Blend cornstarch, soy sauce, sugar and cold water to a paste.

3. Heat oil. Add salt, then pork, and stir-fry until pork begins to brown (about 3 minutes).

4. Add green pepper and stir-fry until it softens (about 2 minutes).

5. Add pineapple chunks, water chestnuts and sweet pickles; stir-fry 1 minute more.

6. Stir in stock and heat quickly. Then stir in cornstarch paste to thicken. Serve at once.

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