Drain pineapple. reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tbs cornstarch, 1 tbs water, garlic powder and 1 tbs reserved pineapple juice. Pour into a large resealable bag; add pork. Seal bag and turn to coat.

In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.

In a large skillet or wok over medium high heat, stir-fry pork in 1 tbs oil until no longer pink; remove and keep warm.

Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. add pork and pineapple; heat through. Serve with rice. Yeald: 6 servings