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°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.
1 tbsp. soy sauce
1/2 tbsp. cooking wine
ginger juice
1 tbsp. ketchup
6 tbsp. sugar
2 tbsp. soy sauce
1 tsp. salt
dash of Monosodium Glutamate (MSG)
