Pork Hawaiian

• 1 egg
• 2 T water
• ¼ cups flour
• ¼ t salt
• 2 cups cubed cooked pork
• 3 T shortening
• 1 T cornstarch
• 1 can (13.5 oz) pineapple chunks
• 2 T vinegar
• 2 T soy sauce
• 1 medium green bell pepper
• 1 5-oz can water chestnuts, drained
• 1 3-oz can sliced mushrooms

Beat egg thoroughly in medium bowl. Add water, flour and salt; beat until smooth. Stir in meat, mixing until coated. Melt shortening in dutch oven. Add meat mixture; cook and stir until meat is brown. Remove from heat. Blend cornstarch, pineapple syrup, vinegar, and soy sauce in dutch oven. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple, green pepper, water chestnuts and mushrooms. Cook and stir until green pepper is tender. Stir in meat, heat.