1 1/2 lbs. lean pork or chicken, or shrimp (pork or chicken should be cut in 2 inch strips)
1 (8 1/4 oz.) can crushed pineapple
1/2 tsp. salt
1 green pepper, cut in strips
1 stalk celery, cut diagonally
1 c. sliced mushrooms
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
3 tbsp. soy sauce
1/4 c. thinly sliced onions
Peanut oil for cooking

BATTER:

1 egg, separated
1/2 c. plain flour
2 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. cold water

Prepare batter; beat egg white until stiff peaks form. Sift in flour, cornstarch, salt, and pepper. In another bowl, beat egg yolk and water until frothy and lemon colored. Continue beating yolk mixture while gradually adding flour mixture. Beat until smooth. Fold in beaten egg white into egg flour mixture. Dip meat into batter to coat and put in hot peanut oil in fry pan or wok. After each piece is browned, remove from oil and drain on rack or paper towel. Add vegetables to pan and stir fry. Combine sugar and cornstarch, then add pineapple and juice, vinegar, soy sauce, and salt. Add sauce to pan and cook over low heat until sauce thickens. Add meat to pan, long enough to heat through. Serve over rice.