2 pounds shoulder pork, cut in 1-inch strips
1 tablespoons oil
4-ounce can whole mushrooms, drained and liquid reserved
14-ounce can pineapple chunks, drained and liquid reserved
1/2 teaspoon monosodium glutamate (MSG)
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons vinegar
2 green peppers, cut in strips
1 large onion, sliced
1 tablespoon cornstarch
2 tablespoons water

Brown meat in oil in a large skillet. Measure reserved liquid from mushrooms and pineapple and add water to make 2 cups in all. Add MSG to liquid and pour over meat. Cover and simmer 1 hour. Add mushrooms, pineapple, honey, soy sauce, vinegar and onions; cover and cook 15 minutes. Blend cornstarch with 2 tablespoons water and combine with hot mixture; cook, stirring, until sauce thickens slightly.

Serves 6
Preparation time: 1 HR., 35 min
Approximate calories per serving… 420

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©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.