12 oz. pork tenderloin or pork roast
1 green pepper
4 slices pineapple
1 med. carrot

MARINADE:

3/4 tsp. salt
Dash of pepper
2 tbsp. soy sauce
1 egg yolk
1 tbsp. cornstarch
1 tsp. baking soda
1 tbsp. cold water

Pound pork with cleaner. Cut into 1 inch squares. Marinate at least 3 hours. Cut pepper into 1 inch squares. Cut pineapple in thin slices. Heat oil in fry pan. Deep fry pieces until done. Remove pork. Drain oil from pan. In 2 tablespoons oil stir fry peppers, pineapple and carrot. Peel sauce ingredients into saucepan and heat to boiling. Add to vegetables. Let thicken. Stir constantly. Add pork. Mix and serve immediately.

COATING:

3 tbsp. cornstarch
3 egg whites
3 tbsp. flour
1/8 tsp. salt

Mix together.