¼ c flour

2 tsp ground ginger

1 lb pork cut into cubes

oil

1 lg can pineapple chunks drained, reserve juice

¼ c vinegar

¼ c soy sauce

1½ tsp worcestershre sauce

1/3 c sugar

salt and pepper

1 small green pepper, cut into strips

1 can bean sprouts, drained

1 can water chestnuts drained

Mix flour and ginger. Coat pork with mixture (reserve remain mixture). Heat oil in skillet, fry pork until brown. Add enough water to reserved pineapple juice to measure 1 cup. Shake reserved flour mixture with juice. Add vinegar, soy sauce, worcestershire sauce, sugar, shake to dissolve sugar. Pour over pork. Bring to boil, stirring constantly. Reduce heat, cover and simmer stirring occasionally, until pork is tender. Add pineapple and green pepper, cook 10 minutes. Add bean sprouts and water chestnuts, cook another 5 minutes until heated through.