1 lb. boneless pork
1 beaten egg
1/4 c. cornstarch
1/4 c. all-purpose flour
1 1/4 c. homemade chicken broth or canned
Cooking oil for deep-fat frying
1 lg. green pepper, diced
1/2 c. chopped carrot
1 clove garlic, minced
2 tbsp. cooking oil
1/2 c. sugar
1/3 c. red wine vinegar
2 tsp. soy sauce
2 tbsp. cornstarch

Trim excess fat from pork; cut pork into 1-inch cubes. In a bowl combine egg, the cornstarch, flour, 1/4 cup of chicken broth, and 1/2 teaspoon salt, beat until smooth. Dip pork cubes in batter. Fry in deep hot oil at 375 degrees for 5 to 6 minutes or until golden. Drain; keep warm. In skillet cook green pepper, carrot, and garlic in the 2 tablespoons oil until vegetables are tender but not brown. Stir in remaining 1 cup chicken broth, sugar, vinegar, and soy sauce. Bring to boiling; boil rapidly 1 minute. Slowly blend 1/4 cup cold water into the 2 tablespoons cornstarch. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in pork cubes. Serve with hot cooked rice, if desired. Makes 4 to 6 servings.