Pork Amandine

1/4 cup soy sauce
1 Tbsp. cornstarch
1 tsp. five spice powder
2 Tbsp. honey
2 Tbsp. apple cider vinegar
1 (8 oz.) can pineapple tidbits, drained, reserving juice
1 (11 oz.) can mandarin oranges, drained, reserving juice
1 Tbsp. oil
1 green pepper, chopped
1 onion, chopped
2 cups cubed leftover roast pork
1/3 cup toasted slivered almonds
hot cooked rice

In 1 cup glass measure, combine soy sauce, cornstarch, five spice powder and blend well with small wire whisk or fork. Stir in honey, vinegar, and enough reserved fruit juices to measure 1 cup. Set aside.

In large skillet, heat oil over medium high heat and saute bell pepper and onion. Cook and stir 2-3 minutes until tender.

Add pork and cook 3-4 minutes longer until hot.

Stir in soy sauce and cornstarch mixture and cook and stir for 3-4 minutes longer until mixture thickens and becomes clear.

Add fruit and cook 2-3 minutes longer until hot.

Sprinkle with almonds and serve over hot cooked rice.

Servings: 6