Pork bliss! sweet and sour pork stir fry (gluten free)

Ingredients

• 3 tablespoons canola oil, divided
• 1 onion, cut vertically in ¼ inch slices
• 1 carrot, sliced super thin on the bias
• 1 red pepper, seeded, and chopped into larger sized squares
• 1 green pepper, seeded, and chopped into larger sized squares
• 2.5 libras thick pork chops, sliced into strips
• 1 20 ounces can pineapple chunks in juice, including the juice
• 1/3 scant cup cider vinegar
• ¼ cup packed brown sugar
• 3 tablespoons wheat free tamari soy sauce
• 1 teaspoon powdered ginger
• 2 garlic cloves, minced
• ¼ teaspoon ground white pepper
• 1 heaping tablespoon cornstarch mixed with 3 tablespoons cold water until smooth
• Hot cooked rice

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Preparation

• In a wok or very large skillet, heat 1.5 tablespoons of the oil over medium high heat.
• Cook the onion, carrot, and red and green bell peppers, stirring frequently, until they are just start to loose their raw-ness and the onion starts to brown, about 5 minutes.
• Make sure you leave the veggies somewhat crunchy. Transfer the veggies to a plate.
• Add the remaining oil and stir fry the pork strips, until cooked through and nicely browned. Season with white pepper.
  
• Add the pineapple chunks, including the juice, vinegar, brown sugar, soy sauce, ginger, and garlic and simmer 2 to 3 minutes.
• Stir the cornstarch mixture into the skillet, continuing to stir until the mixture thickens slightly.
• Return the vegetables to the work, bring to serving temperature, and serve over hot cooked rice.