1 1/2 lbs. pork or chicken (boneless)
1 egg, slightly beaten
2 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. white pepper
2 tomatoes (optional)
1 green pepper
Vegetable oil
3/4 c. flour
3/4 c. water
2 tbsp. cornstarch
1 tsp. salt
1 tsp. baking soda
1 c. plus 2 tbsp. sugar
1 c. chicken broth
3/4 c. white vinegar
1 tbsp. vegetable oil
2 tsp. soy sauce
1 tsp. salt
1 clove garlic, finely chopped
1/4 c. cornstarch
1/4 c. cold water
8 1/4 oz. pineapple tidbits, drained

Cut pork or chicken into 3/4-inch pieces. Mix egg, 2 tablespoons cornstarch, 2 tablespoons oil, 1 teaspoon salt, 1 teaspoon soy sauce and white pepper in bowl. Stir in meat. Refrigerate 20 minutes. Cut pepper in 1-inch strips. Cut tomatoes in 8 halves.

Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and baking soda in bowl. Stir in pork in batter until coated. Fry about 15 pieces at a time, about 4 minutes or until brown. Drain on paper towel. Place pork on heated platter.

Heat sugar, broth, vinegar, 1 tablespoon vegetable oil, 2 tablespoons soy sauce, 1 teaspoon salt and garlic to boiling in pan. Mix 1/4 cup cornstarch and 1/4 cup water in glass. Thicken sauce. Cook 30 seconds until thickened. Stir in peppers and tomatoes. Heat to boiling and add pineapple. Pour over pork.