1 egg, beaten
1/4 c. cornstarch
1/4 c. flour
1/4 c. chicken broth
1/2 tsp. salt
1 lb. boneless pork, cubed
Oil for frying
1 lg. green pepper, chopped
1/2 c. chopped carrot
3 cloves garlic, minced
2 tbsp. oil
1 1/4 c. chicken broth
1/2 c. sugar
1/3 c. red wine vinegar
2 tsp. soy sauce
1/4 c. water
2 tbsp. cornstarch

In medium bowl combine egg, 1/4 cup cornstarch, 1/4 cup flour, 1/4 cup chicken broth and 1/2 teaspoon salt. Beat until smooth. Dip pork cubes into batter and brown in hot oil. Remove from skillet and keep warm.

In skillet cook green pepper, carrots, and garlic in 2 tablespoons hot oil until vegetables are tender but not brown. Stir in 1 1/4 cups chicken broth, 1/2 cup sugar, 1/3 cup red wine vinegar and 2 teaspoons soy sauce. Boil rapidly for 1 minute.

In small bowl stir 1/4 cup cold water into 2 tablespoons cornstarch. Mix well. Stir into vegetable mixture. Cook until thickened and bubbly. Add pork cubes. Cook for 2 minutes. Serve over hot rice. Serves 4.

NOTE: Chicken or beef may be substituted for pork.