1 lb. pork tenderloin, cut in sm. pieces
1 egg, beaten
1 tbsp. oil
1/4 c. cornstarch
1/4 c. & 2 tbsp. flour
1/4 c. chicken broth or 3 bouillon cubes in 1/4 water
1 med. onion, cut in wedges & separated
1 sm. tomato, cut in chunks
2 carrots, cut in thin strips
1 can pineapple chunks, drained (reserve for sauce)
24 sm. mushrooms
1 tsp. ginger root, grated
1 green pepper, cut in chunks
1/2 tsp. salt

SWEET & SOUR SAUCE:

1/2 c. brown sugar
1/2 c. pineapple juice
2 tbsp. cornstarch
1/2 c. vinegar
2 tbsp. soy sauce

Mix together sweet & sour sauce ingredients. Bring to boil until thickened.

Mix together egg, cornstarch, flour, broth and salt; beat. Dip pork cubes into batter. Deep fry in hot fat (375 degrees) until golden brown. Drain and keep warm. Add oil to hot wok or pan. Stir-fry carrots for 1 minute. Add onion, pepper, ginger root and mushrooms. Stir-fry together. Add pork, tomato and pineapple. Stir-fry until hot. Add sweet and sour sauce. Heat thru, serve over rice.