10 oz. pork tenderloin
1 small bamboo shoot
2 dried mushrooms, soaked
1 small onion and carrot
1 green pepper
2 slices pineapple
1 clove garlic
3 tbsp. oil
3/4 c. soup stock
3 tbsp. vinegar
1 1/2 tbsp. cornstarch

Cut pork into bite size cubes.

Marinate pork in soy sauce, wine and ginger juice for 15 minutes.

Coat pork with cornstarch. Fry in 370 degrees F. oil until crisp. Drain and set aside.

Thin slice bamboo shoot. Cut pineapple into 6 sections. Slice mushrooms. Cut onion and green peppers into 8 sections. Slice carrot and cut into flower pattern.

Heat oil. Add garlic, onions, mushrooms, bamboo shoot and green pepper. Fry quickly. Add seasoning (see below) and soup stock. Bring to a boil.

Thicken with cornstarch mixed with water. Add vinegar. Add fried pork and pineapple.

Mix well.

Serve while hot.

Marinade:

1 tbsp. soy sauce
1/2 tbsp. cooking wine
ginger juice

Seasoning:

1 tbsp. ketchup
6 tbsp. sugar
2 tbsp. soy sauce
1 tsp. salt
dash of Monosodium Glutamate (MSG)

Submitted by: CM