1 (8 1/4 oz.) can pineapple chunks (syrup pack)
2 tablespoon soy sauce
2 tablespoon vinegar
1 tablespoon cornstarch
1 lb. beef liver, cut into
1/2-inch strips
1 large green pepper, cut into strips
2 tablespoon cooking oil
1 (8 oz.) can water chestnuts, drained and sliced
3 tablespoon slivered almonds, toasted
Drain pineapple, reserving syrup. Add enough water to reserved syrup to make 1/2 cup. Stir soy sauce, vinegar and cornstarch into liquid; set aside. In large skillet or wok, stir-fry liver and green pepper in hot oil for 2 minutes. Drain off fat. Season with salt. Add cornstarch mixture to skillet. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes more. Stir in pineapple and water chestnuts; heat through. Stir in almonds. Serve over noodles or rice.