Recipe - Authentic Sweet-And-Sour Pork

Three fourths pound Lean boneless pork
1 tablespoon Rice wine or dry sherry
1 tablespoon Light soy sauce
One half teaspoon Salt
1 small Green bell pepper
1 small Red bell pepper
1 Carrot
2 Scallions
1 Egg; beaten
2 tablespoon Cornstarch
2 cup Oil, preferably peanut
3 ounce Canned lychees, drained; OR
1 fresh orange in segments

SAUCE
2/3 cup Chicken stock
1 tablespoon Light soy sauce
One half teaspoon Salt
1 One half tablespoon Chinese white rice vinegar
or cider vinegar
1 tablespoon Sugar
1 tablespoon Tomato paste
1 teaspoon Cornstarch
1 teaspoon Water

CUT THE PORK INTO 1INCH cubes. Put the cubes into a bowl together with the
rice wine or sherry, 1 tablespoon of light soy sauce and One half teaspoon salt,
and marinate for 20 minutes. Meanwhile, cut the green and red peppers into
1inch squares. Peel and cut the carrot and scallions into 1inch chunks.
Bring a pot of water to a boil and blanch the carrots in it for 4 minutes;
drain and set aside. Mix the egg and cornstarch in a bowl until they are
well blended into a batter. Lift the pork cubes out of the marinade, put
them into the batter and coat each piece well. Heat the oil in a deepfat
fryer or large wok until it is almost smoking. Remove the pork pieces from
the batter with a slotted spoon, and deepfry them. Drain the deepfried
pork cubes on paper towels. Combine the chicken stock, soy sauce, salt,
vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil.
Add vegetables (not the lychees or oranges.) Stir well. In a small bowl,
blend together the cornstarch and water. Stir this mixture into the sauce
and bring it back to a boil. Turn the heat down to a simmer. Add the
lychees or oranges and pork cubes. Mix well, and then turn the mixture onto
a deep platter. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini