What You Need: 1-1/2 lb boneless pork; cut in strips; 1/4 cup + 1 tbsp cornstarch; divided, 1-3/4 cup water; divided, 2 tbsp soy sauce; 2 tbsp oil; 1 green bell pepper; sliced into strips, 1 onion; cubed, 2 carrots; diagonally sliced; 1/4 cup sugar, 1/4 cup catsup; 1 can (8 oz) pineapple chunks; drained; 3 cups cooked rice (amount may be increased or decreased as desired). Preparations: 1. Combine 1/4 cup cornstarch, 1/4 cup water and soy sauce; add pork. Marinate 5 minutes, coating pork with mixture. 2. In large skillet or wok, heat oil. Remove pork from marinade with slotted spoon and stir-fry until browned; remove from pan. 3. Stir fry vegetables; return pork to pan. 4. Combine seasoning, 1 tbsp cornstarch, sugar, catsup and 1-1/2 cups water; blend well. Add to pork mixture and simmer 5 minutes or until thickened. 5. Add pineapple chunks and heat. Serve over rice. Makes 6 servings, 1 cup each as prepared above.