Polynesian Style Stir-fry

12 ozs. lean boneless pork, beef, or chicken

3 Tbsps. cider vinegar

3 Tbsps. soy sauce

1 Tbsp. brown sugar

1 tsp. dry mustard

1 tsp. grated fresh ginger

¼ Tsp. black pepper

1-1 8 ozs. can pineapple chunks (juice pack)

2 tsps. corn-starch

1 Tbsp. cooking oil

1 medium onion diced (1/2 cup)

1- ½ cups zucchini, cut into julienne strips

1 cup red, green, or both mixed pepper cut in 1- inch squares

2 cups hot cooked rice

1-    Trim fat from pork, beef, or chicken. Partially freeze meat. Thinly slice across grain into bite- size strips. In a medium bowl, stir together meat, vinegar, soy sauce, brown sugar, dry mustard, ginger, and black pepper. Cover; marinate at room temperature for 15 minutes. Drain meat, reserving marinade. Set aside

2-    Drain pineapple, reserving juice. For sauce, in a small bowl stir together pineapple juice, marinade, and corn-starch. Set aside.

3-    Pour cooking oil into wok or large skillet. (Add more oil if necessary during cooking). Preheat over medium- high heat. Stir-fry onion in hot oil for 2 minutes. Add zucchini and sweet pepper; stir- fry about 1 ½ minutes more or until vegetables are crisp- tender. Remove vegetables from the wok.

4-    Add meat mixture to the hot wok. Stir- fry for 2 to 3 minutes or until meat is slightly pink in centre. Push meat from centre of the wok.

Stir sauce. Add sauce to the centre of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add pineapple chunks. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked rice. Makes 4 servings.