sweet 'n sour pork serendipity

This is a variation of the classic, using the familiar red sauce that's a little bit sour 'n a little bit sweet plus a serendipity sauce that adds a pleasant and refreshing dimension to the ensemble. ]

Makes 4 servings

1 lb Lean pork, cubed
2 Tbs Serendipity sauce
3 Tbs Corn starch
2+1 Tbs Peanut oil
1 Green pepper, cut into 1-inch squares
1 Onion, halved and quartered
1 8-oz Can, Pineapple chunks
1/2 Cup Cherry tomatoes, halved
1/3 Cup Sweet 'n sour sauce

In a small bowl, toss the pork cubes with 2 Tbs of serendipity sauce, then dust with corn starch until lightly coated.

Heat 2 Tbs peanut oil over high heat in a wok. Add the pork, half at a time, and stir-fry for 4-5 minutes until all the pork has been browned. Remove with a slotted and drain on paper towels.

Heat 1 Tbs peanut oil over high heat and stir-fry the green pepper and onion for 2 minutes over high heat. Add the pineapple chunks and cherry tomatoes; stir-fry for 1 minute.

Return pork to the wok. Reduce heat. Pour in the sweet 'n sour sauce. Bring the wok contents to a boil over medium heat for 1 minute.

Serve with steamed white rice.