Featured Recipe

Pound pork cubes lightly with mallet; combine pork, 1/4 cup cornstarch and 2 tablespoons soy sauce in large bowl. Let stand covered at room temperature 30 minutes; drain.

Drain pineapple chunks, reserving 1/2 cup syrup. Combine reserve syrup, the rice vinegar, sugar, ketchup, 1 tablespoon soy sauce and the garlic in medium-size saucepan; heat to boiling. Stir in rhubarb and strawberries; reduce heat. Simmer over low heat until rhubarb is soft, 8 to 12 minutes. Purée mixture in blender or food processor. Strain purée through fine sieve into saucepan. Mix 2 teaspoons cornstarch and 3 tablespoons water; stir into purée; heat to boiling. Reduce heat to medium; cook, stirring constantly, until mixture thickens and bubbles for 3 minutes. Keep warm.

Heat oil in wok or electric skillet to 375°F. Fry pork, 6 pieces at a time, until golden brown, about 3 minutes. Drain on paper toweling; keep warm.

Drain all but 2 tablespoons oil from wok. Heat oil; add onion and green pepper. Stir-fry until green pepper is crisp-tender, about 5 minutes. Stir in salt, the warm sauce and pineapple; heat over medium-high heat to boiling. Stir in pork. Spoon over rice.