A recipe that is truly a life-saver! When you need a delicious meal in a jiffy, have this recipe served with white and brown rice mixture and nice crusty rolls.

INGREDIENTS

1/3 cup all-purpose flour
2 pounds pork chop suey meat or cubed pork tenderloin
3 tablespoons vegetable oil
1 large onion, sliced
1 medium green pepper, sliced
2 celery ribs, sliced
1 cup water
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon ground ginger
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water
1 (4 ounce) jar diced pimientos, drained
Hot cooked rice

DIRECTIONS

• Put flour in a large zip-lock bag. Add pork and shake until coated.
• Heat oil in a large skillet over medium heat. Cook pork until browned and drain the cooking liquids off the skillet.
• Add the next 11 ingredients into the skillet and let mixture come to a boil. Lower heat and cover the skillet, simmering for 20 minutes.
• In a small bowl, mix cornstarch well with cold water. Once the mixture is smooth, mix it into the skillet and simmer for another 10 minutes.
• Add pimientos and serve.