Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine cornstarch, salt, pepper, and ginger. drain pineapple reserving juice, set pineapple aside. stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside. in a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm. in the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. stir in pork, pineapple, and jelly. stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened. serve with rice.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables