Sweet and Sour Pork

Prep Time:  1 hour

6 Tbsp. hoisin sauce (I highly recommend the Lee Kum Kee brand)
6 Tbsp. soy sauce (Reduced Sodium is great to use)
2 Tbsp. oil
3 red bell peppers, thinly sliced in strips
16 green onions, cut into 2" pieces
1/2 lb. pork tenderloin, cut into strips
2 Tbsp. minced garlic
2 Tbsp. minced fresh ginger (this makes the whole dish!)
2 - 14.5 oz. cans of pineapple chunks, or fresh pineapple

Steamed Jasmine rice

In a bowl, mix the hoisin sauce, soy sauce, and 4 Tbsp. water, set aside.  Heat nonstick pan or wok over medium to high heat and add the oil.  Then add the bell peppers, green onions, pork, garlic, and ginger.  Cook, stirring occasionally, until the pork browns, about 5 minutes.  Add the pineapple chunks and the hoisin sauce mixture, stirring to coat.  Cook until warm.  Serve over rice.

Makes 6 servings.

(This recipe is from Sunset magazine.  I have hardly changed this recipe at all--it is fantastic!)