Pork Cantonese

Brown meat in a large skillet.

Drain mushrooms and pineapple chunks; combine and measure liquids.

Add enough water to measured liquid to make 2 cups.

Add to skillet; bring to a boil.

Cover; reduce heat and simmer 1 hour.

Stir in molasses, soy sauce and vinegar.

Add mushrooms, pineapple chunks, green pepper and onion. Cook 15 minutes longer.

Blend cornstarch with small amount of water; stir into hot mixture.

Cook, stirring until slightly thickened.

Serve with hot cooked rice.