1 (3 1/2 oz.) peanuts
1 lb. chop suey meat
2 cloves garlic
6 green onions, 1/2 inch pieces
1 green pepper, 1/2 inch squares
1 tbsp. wine
1 tsp. cornstarch in 2 tsp. water
Cooking oil

MIXTURE A:

1 egg whites
1 tsp. cornstarch
Dash of salt

MIXTURE B:

1 tbsp. soy sauce
2 tsp. sugar
1/2 tsp. vinegar
1/4 tsp. salt

Fry peanuts in deep oil over medium heat until golden brown. Quickly remove from pan. Coat pork with Mixture A. Deep fry thoroughly over medium heat; remove.

In 3 tablespoons hot oil, saute garlic, onions, and green peppers. Stir in Mixture B and saute quickly. Thicken with dissolved cornstarch. Add pork and sprinkle with wine. Just before removing from heat, quickly mix in peanuts and stir well. Serve over rice.