1 lb. pork tenderloin
2 green peppers
6 water chestnuts
1 green onion
1/2 tbsp. garlic, chopped
6 c. oil

MARINADE:

1 tbsp. soy sauce
1 tsp. cornstarch
1 tsp. wine
1/4 tsp. red food coloring

SEASONING SAUCE:

1 tbsp. soy sauce
3 tbsp. sugar
2 tbsp. vinegar
3 tbsp. water
1/2 tbsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil

Cut pork into 1x2 inch, 1/4 inch thick slices, along the grain. Score each slice horizontally and vertically. Marinate with soy sauce, cornstarch, wine, salt and red food color for 10 minutes.

Slice water chestnuts and green peppers, chop garlic and cut green onion into 1/2 inch sections. Roll pork slices into cylinder style, then deep fry about 1/2 minute, or until done.

Heat 2 tablespoons oil to saute garlic and green onion, then add water chestnuts and green peppers, finally stirring in the seasoning sauce until cooked through. Add the pork to the sauce and mix well. Serve.