Instructions: 1. DRAIN BEAN SPROUTS AND PINEAPPLE; RESERVE JUICES FOR USE IN STEP

2. SET ASIDE BEAN SPROUTS AND PINEAPPLE FOR USE IN STEP 6.

2. COMBINE RESERVED JUICES, SUGAR, VINEGAR, SOY SAUCE, GINGER AND GARLIC. BLEND WELL. SET ASIDE FOR USE IN STEP 4.

3. COOK PORK IN STEAM-JACKETED KETTLE OR STOCK POT ABOUT 10 MINUTES OR UNTIL TENDER. DO NOT OVERCOOK.

4. ADD SOY SAUCE MIXTURE TO PORK. BRING TO BOIL; REDUCE HEAT; SIMMER 3 MINUTES.

5. DISSOLVE CORNSTARCH IN WATER; STIR UNTIL SMOOTH. ADD TO PORK MIXTURE. BRING TO BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

6. ADD GREEN PEPPERS, PINEAPPLE AND BEAN SPROUTS. BRING TO BOIL; REDUCE HEAT; COOK 5 MINUTES.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 13 LB 5 OZ (14-NO. 300 CN) CANNED BEAN SPROUTS MAY BE USED.

NOTE: 2. IN STEP 2, 1 1/3 TBSP (4 CLOVES) DRY MINCED GARLIC MAY BE USED.

NOTE: 3. IN STEP 3, 35 LB PORK BUTT A.P. DICED INTO 1 TO 1 1/2 INCH PIECES MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.

NOTE: 4. IN STEP 3, A TILTING FRY PAN MAY BE USED. SEE RECIPE NO.

NOTE: 5. IN STEP 6, 3 LB 11 OZ FRESH, SWEET PEPPERS A.P. WILL YIELD 3 LB PEPPER STRIPS.

NOTE: 6. IN STEP 6, 7 1/2 OZ (5 1/2 CUPS) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.

NOTE:

7. IN STEP 7, SERVE WITH 1 RECIPE STEAMED RICE (RECIPE NO. E-5 OR E-15) OR CHOW MEIN NOODLES (3-NO.10 CN).

NOTE:

8. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 1 CUP (8 3

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