This recipe is adapted from a recipe Moogie gave me.
Do all the cutting of meat and veggies and have all ingredients for sauce assembled and ready to measure before starting to cook.
1 ¼ pound beef for stir-fry or sirloin cut in thin strips
1 onion cut in chunks
1 green pepper cut in chunks
1 c mushrooms
1 can unsweetened pineapple chunks (reserve juice)
Canola [or peanut/olive] oil for frying
Heat ~ 1 T oil in wok, add onions and peppers and cook, constantly stirring, until crisply chewy and not overdone; then add mushrooms, cook a bit and remove from wok. Add a bit more oil to wok if needed, add meat to wok and cook, constantly stirring, until browned. Remove meat from wok.
Make sauce by combining in wok:
1/3 c brown sugar
1 c pineapple juice (reserved from pineapple for stir-fry)
1/3 c soy sauce (or more to taste, Moogie calls for 2/3c)
2 T vinegar
2 T cornstarch
1T freshly ground ginger
Stir sauce constantly until thick and smooth; if sauce seems too thick add more pineapple juice or water.
Add pineapple to wok and stir until warm, add meat and veggies and stir until all ingredients are warmed through.
Serve with rice.