1 lb. loin of pork
1 tbsp. Chinese or Japanese wine sherry
2 tbsp. soy saucetbsp. flour
1 tbsp. cornstarch
Oil for deep-frying

B:
3 green peppers, quartered & seeded
1 round onion (4 oz.), quartered
1 carrot (4 oz.) cut into sm. wedges
1 bamboo shoot, boiled 8 min.
4 oz. cut into sm. wedges
2 slices pineapple, each quartered
5 tbsp. oil

C:
6 tbsp. sugar
4 tbsp. soy sauce
1 tbsp. wine
2 tbsp. vinegar
4 tbsp. tomato sauce
1 tbsp. cornstarch, mixed with 1/2 c. water

1. Cut pork into 1 1/2 inch cubes and mix well with other A ingredients except oil.

2. Fry pork in deep oil until crisp and golden brown. Turn out on plate.

3. Heat frying pan, add 5 tablespoons oil and saute B ingredients.

4. Mix C ingredients in bowl and add to sauteed B ingredients.

5. When mixture boils up, add cornstarch mixture, stirring constantly.

6. Add fried pork and mix well. Serve hot.