Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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

Target recipe: salt and pepper the pork chops and brown on both sides in a large skillet. using reserved liquid from mushrooms, add enough water to make 1 cup. arrange onions, green peppers and mushrooms on top of the chops. combine vinegar, soy sauce, molasses and water; pour over meat and veggies. bring to a boil; reduce heat and simmer covered for 1 hour or till meat is tender. combine cornstarch with 2 tablespoons of water. remove the pork chops. gradually stir cornstarch mixture into boiling liquid in skillet, stirring constantly. when thickened, serve over pork chops.