1-1/2 pounds boneless pork, cut into 1/2-inch cubes
3 tablespoons vegetable oil, divided
1 medium onion, chopped
2 medium carrots, sliced
1 garlic clove, minced
1 medium green pepper, cut into 1-inch pieces
2 tablespoons water
1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
1/3 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1 tablespoon light soy sauce
1/4 cup cider or white wine vinegar
1/4 cup low-sodium chicken broth
Hot cooked rice
In a bowl, combine cornstarch and egg substitute until smooth. Add pork; toss to coat. In a skillet or wok, stir-fry half of the pork in 1 tablespoon oil until no longer pink; remove. Repeat with remaining pork and 1 tablespoon oil; set pork aside and keep warm.
Stir-fry onion, carrots and garlic in the remaining oil for 3 minutes. Add green pepper and water; stir for 2 minutes. Drain pineapple, reserving 1/4 cup juice. Add pineapple and pork to pan.
Combine cornstarch, brown sugar, ginger, soy sauce, vinegar, broth and reserved pineapple juice; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.