1 lb. loin of pork
1 tbsp. sherry
2 tbsp. soy sauce
2 tbsp. flour
1 tbsp. cornstarch
Oil for deep frying
3 green peppers, quartered, seeded & cut into bite-sizes
1 onion, quartered
1 carrot (4 oz.) cut into wedges & boiled 8 minutes
1 bamboo shoot (4 oz.), cut into wedges
5 tbsp. oil
6 tbsp. sugar
4 tbsp. soy sauce
1 tbsp. sherry
2 tbsp. vinegar
4 tbsp. tomato sauce
1 tbsp. cornstarch, mixed with 1/2 c. water

Cut pork into 1 inch or 1 1/2 inch cubes and combine in bowl with 1 tablespoon sherry, 2 tablespoons soy sauce, 2 tablespoons flour and 1 tablespoon cornstarch. Fry pork in deep oil until crisp and golden brown. Turn out onto plate.

Heat frypan or wok, add 5 tablespoons oil, and saute green peppers, onion, carrot and bamboo shoot.

Mix together 6 tablespoons sugar, 4 tablespoons soy sauce, 1 tablespoon sherry, 2 tablespoons vinegar and 4 tablespoons tomato sauce. Add this mixture to the sauteed ingredients. When this boils up, add cornstarch mixture, stirring constantly. Add fried pork and mix well. Serve hot.