Ingredients: 1 can (14 ounces) pineapple tidbits 1/2 cup packed brown sugar 1 tablespoon cornstarch 1/3 cup cider vinegar 1 tablespoon soy sauce 1/2 cup chopped green pepper 1/2 pound ground pork 2 cups finely shredded cabbage 3/4 cup finely chopped fresh bean sprouts 1 small onion, finely chopped 2 eggs, lightly beaten 1/2 teaspoon salt 1/4 teaspoon pepper 2 packages (12 ounces each) wonton wrappers Oil for frying Directions:1. Drain pineapple, reserving juice. Set pineapple aside. 2. In a saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm. 3. In a bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of each wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. 4. In an electric skillet, heat 1 inch of oil to 375 degrees F. Fry wontons for 2 1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce. |