Ingredients

3 pounds pork roast, cooked and cubed
1 bunch green onions, chopped
1 green pepper, cubed
1 cup celery, sliced
1 can (15 oz.) pineapple chunks, drained (reserve liquid)
1 can (61/2 oz.) water chestnuts, sliced and drained
1 1/2 teaspoons cornstarch
2 teaspoons water
1/4 cup vinegar
1 teaspoon soy sauce
1/2 cup brown sugar
1 cup ketchup mixed with reserved pineapple juice

Directions

Shake juices in jar until blended. Dice roast pork. Combine all ingredients in a large pan; heat through until vegetables are tender-crisp. Serve over hot rice; makes 6 servings. From Sen. Jake Garn, R-Utah.

Each serving, with 1 cup rice, contains 747 calories; 11 gm fat; 594 mg sodium; 144 mg cholesterol.