1 lb. lean boneless pork or chicken
1 egg, slightly beaten
1 tsp. salt
1/4 c. cornstarch
1/4 c. flour
3 c. oil
1 tbsp. oil
1 tsp. finely chopped garlic
1 tsp. soy sauce
1 lg. pepper, seeded and cut into 1/2 inch squares
1 med. carrot, peeled and cut into 2 inch strips
1/2 c. chicken stock
4 tbsp. sugar
4 tbsp. red wine vinegar
1 tbsp. cornstarch dissolved in 2 tbsp. cold water

Cut the meat into 1 inch cubes. In a large bowl combine the egg, 1/4 cup cornstarch, 1/4 cup flour, 1/4 cup chicken stock and salt. Add the meat cubes and stir until each piece is well-coated. Preheat oven to 250 degrees. Heat the 3 cups oil to 375 degrees and drop in some of the meat cubes. Cook pork cubes 5 to 6 minutes or until golden brown. Remove with a slotted spoon and keep warm in oven. Fry remaining meat and keep warm.

TO MAKE THE SAUCE:

Put 1 tablespoon oil in a wok or skillet and put on high heat. Add the garlic, green pepper and carrot and stir-fry for 2 to 3 minutes until the vegetables darken slightly. Pour in the chicken broth, sugar, vinegar, soy sauce and bring to a boil.

Boil for 1 minute and add the cornstarch and water mixture. Cook until the sauce is clear and thick. Place fried pork in a bowl, pour sauce over it and serve at once with fried or plain rice.

One pound of shrimp could also be substituted for the pork or chicken.