Pork Mandarin

1 1/2 lbs boneless lean pork, cut in 1 inch cubes

2 tablespoons oil

1 c. chicken broth

1 (11oz) can mandarin oranges, sectioned

1/4 c. light corn syrup

1 tablespoon soy sauce

2 tablespoons vinegar

2 tablespoons cornstarch

1 teaspoon ginger

1 sm onion, thinly sliced and separated into rings

3 c. hot cooked rice

Brown meat in hot oil. Add broth and simmer for 1 hour. Drain mandarin oranges, reserving syrup. Combine syrup, corn syrup, soy sauce and vinegar. Blend in cornstarch and ginger. Add to meat. Cook and stir until thickened. Add mandarin oranges and onion rings; heat through. Serve over rice.