1/2 lb. pork shoulder, cut into 1" cubes
1/2 onion, cut into 1" cubes
2 green peppers, cut into 1" cubes
1 carrot, parboiled, cut into 1" cubes
2 slices canned pineapple, cut into 8 pieces each
8 canned cherries
Oil for deep-frying plus 4 tbsp. oil

MIXTURE A:

1 egg yolk
1 tsp. Chinese rice wine or sherry
A little salt & pepper to taste
1 tsp. soy sauce
1 1/2 tbsp. cornstarch
1 tbsp. water

MIXTURE B:

4 tbsp. catsup
3 tbsp. vinegar & sugar
1 tbsp. cornstarch
2/3 c. water
A pinch of MSG (optional)

1. Coat the pork in Mixture A and let sit for 30 minutes.

2. Heat the oil for deep-frying in a wok. Deep-fry the pork until golden brown. Remove.

3. Quickly deep-fry the onion, green pepper and carrot and remove them after a few minutes.

4. Heat the 4 tablespoons of oil in a clean wok, and pour in Mixture B all at once. Stir until the sauce thickens. Add the deep-fried ingredients, mixing them together. Heat through, and add the pineapple and cherries. Transfer to a serving dish. 4 servings.