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1
Cook rice without salt or margarine and set aside, keeping it warm while preparing meat and vegetables.
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2
Trim fat from pork, cut into 3/4 inch cubes and set aside.
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3
Place bread crumbs in shallow dish.
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4
In medium mixing bowl, stir together melted margarine with half of the minced garlic.
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5
Add pork and toss to coat.
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6
Roll in bread crumbs to coat evenly.
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7
Arrange pork in ungreased pan (15 x 10 x 1-inch) and bake for 10 to 12 minutes, until tender at 375u00b0 until no longer pink.
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8
Cover and keep pork warm while preparing sauce and vegetables.
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9
Mix chicken broth, sugar, wine vinegar, cornstarch and soy sauce.
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10
Set aside.
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11
Spray large skillet or wok with nonstick spray.
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12
Preheat over medium heat.
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13
Add remaining garlic and stir-fry for 15 seconds.
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14
Add thinly slice carrots; cover and cook 3 minutes.
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15
Add red and green peppers which have been cut into 1 inch squares along with thinly sliced onions. Stir-fry for 3 to 4 minutes more or until vegetables are tender-crisp.
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16
(May add a little water if needed.)
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17
Remove cooked vegetables from skillet or wok.
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18
Stir sauce mixture and add to wok.
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19
Cook and stir the sauce until thickened and bubbly. Continue cooking for 2 minutes.
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20
Stir in cooked vegetables and pineapple chunks.
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21
Cook and stir about 1 minute more or until vegetables are heated through.
