A tropical sweet and sour stir-fry that fast and tasty.

Polynesian Stir-Fry

12 ounces lean boneless pork (or beef)

3 tablespoons cider vinegar

3 tablespoons soy sauce

1 tablespoon brown sugar, packed

1 teaspoon dry mustard

1/4 teaspoon finely minced fresh ginger

1/4 teaspoon black pepper

1 (8-ounce) can pineapple chunks in juice

2 teaspoons cornstarch

1 tablespoon peanut or vegetable oil

1 medium onion, chopped

2 small zucchini, cut into julienne strips (1 1/2 cups)

1 medium red or green bell pepper, cut into 1-inch squares

Hot cooked rice

1. Trim fat from meat. Thinly slice across the grain into bite-size strips.
2. In a medium bowl, stir together the meat, vinegar, soy sauce, brown sugar, dry mustard, ginger, and black pepper. Let stand for 15 minutes. Drain meat, reserving soy mixture. Set aside.
3. Drain pineapple, reserving juice. For sauce, in a small bowl stir together the reserved pineapple juice, soy mixture and cornstarch. Set aside.
4. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry onion in hot oil for 2 minutes. Add zucchini and bell pepper. Stir-fry about 1 1/2 minutes more or until vegetables are crisp-tender. Remove the vegetables from wok.
5. Add meat to wok. Stir-fry for 2 to 3 minutes or until desired doneness. Push meat from center of wok.
6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through.
7. Serve immediately over hot cooked rice.

Makes 4 servings.