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Sweet and Sour Stir Fry

1/4 cup brown sugar
1 tablespoon corn starch
1/2 cup pineapple juice
1/4 cup red wine vinegar
1/4 cup chicken broth
1/2 pound cleaned and shelled shrimp or sliced lean pork or sliced lean
beef or skinless boneless chicken
1 sweet pepper, cut into wedges or large dice
1/2 sweet onion, cut into wedges
1 large rib celery, sliced
1 small can pineapple chunks, drained (use juice in sauce)
hot, cooked rice or chow mein noodles

Combine brown sugar and corn starch thoroughly; whisk in pineapple
juice and vinegar. Set aside.

Heat 1 tablespoon oil in wok. Stir fry the meat quickly. Remove
meat. When wok is again hot, add another tablespoon of oil and
the celery and pepper. Cook over medium-high heat for 4 minutes,
stirring. Add onion and continue to cook for another 3 minutes.
Add meat, pineapple chunks, chicken broth and sauce (stir sauce
before adding). Stir while cooking until sauce is thickened to
gravy consistency. Serve over hot, cooked rice or chow mein noodles.

Optional: add a sliced carrot to skillet with the celery and
pepper. You may also add a few mushrooms sliced at the same time
you add the onion. Increase the cooking time by one minute for
each addition.


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