1/2 lb. pork, beef or chicken
6 tbsp. cornstarch
Oil for frying
1/2 onion
1/2 c. pineapple, fresh or canned
1 sm. bell pepper
1/2 tsp. chopped garlic
4 tbsp. oil

1) :
1 egg yolk
1 tbsp. cornstarch
2 tsp. soy sauce

2) :
3 tbsp. sugar
3 tbsp. water
2 tbsp. pineapple juice
2 tbsp. white vinegar
2 tbsp. ketchup
1/2 tsp. salt

3) :
1 tbsp. water
1 1/2 tsp. cornstarch

1. Cut the meat into slices. Lightly pound the meat to tenderize. Cut into bite-size pieces. Mix with 1). Before deep frying, dredge in 6 tablespoons cornstarch.

2. Cut pineapple, onion and bell pepper (remove seeds) into bite-sized pieces.

3. Separately mix 2) and 3) together.

4. Heat a wok or skillet with oil for frying. Deep fry the meat in small portions over medium heat for 3 minutes. Remove and reheat the oil until it is very hot (not smoking). Refry the meat for 30 seconds. Remove and drain. Remove the oil from the pan.

5. Reheat the pan and add 1 tablespoon oil. Stir-fry the bell pepper; add 1 tablespoon water. Remove and drain. Add 3 tablespoons oil; stir-fry garlic until fragrant. Add the onions and pineapple; stir-fry briefly, then add 2). When the mixture begins to boil, add mixture 3) to thicken; stir. Add the fried meat and toss lightly; remove and serve with rice. Serves 4 to 6.