1 lb. boneless pork, or 2 lbs. thin pork chops
2 egg whites
1 tbsp. cornstarch
2 tsp. dry sherry
1/4 tsp. salt
1/4 tsp. white pepper

SAUCE:

2 scallions, white part only, cut into julienne pieces
2 tsp. chopped fresh ginger
2-3 tsp. chopped garlic
1/4 c. dry sherry
2 tbsp. light soy sauce
1/4 tsp. white pepper
2 tbsp. Oriental barbecue sauce, preferably or hoisin sauce
1 tsp. cornstarch mixed with 2 tsp. water
4 c. vegetable oil
2 tbsp. sesame oil

1. Cut pork into 1/2" cubes. If using pork chops, remove meat and discard bones.

2. Lightly beat egg whites in large bowl. Add cubed pork, tossing to coat well. Stir together cornstarch, sherry, salt and pepper in small bowl. Add to pork and with your fingers toss to combine.

3. With a fork, combine sauce ingredients in a small bowl.

4. Heat vegetable oil in wok or Dutch oven until almost smoking (about 350 degrees on deep fat thermometer).

5. Add pork cubes a few at a time to prevent sticking. Cook until golden brown, about 3 minutes. Remove with Chinese mesh spoon or long handled slotted metal spoon to drain in metal colander. Repeat until all the meat is cooked. If using wok, pour off oil into a container.

6. Heat wok or large heavy skillet and add sauce and drained pork. Cook until thickened and blended. Swirl in sesame oil.

7. Pour pork and sauce onto heated serving plate and keep warm in preheated 200 degree oven.