1 lb. pork tenderloin
2 green peppers, bell
4 slices pineapple (or 1 c. pickles)
1/2 tsp. salt, to marinate
1/2 tbsp. soy sauce, to marinate
1 tbsp. cornstarch, to marinate
1 tbsp. cold water, to marinate
1 egg yolk, to marinate
6 c. or less cooking oil
3 tbsp. vinegar (seasoning sauce)
4 tbsp. sugar (seasoning sauce)
4 tbsp. ketchup (seasoning sauce)
4 tbsp. cold water (seasoning sauce)
3 tsp. cornstarch (seasoning sauce)
1 tsp. salt (seasoning sauce)
1 tsp. sesame oil (seasoning sauce)
1/2 c. cornstarch

Pound pork with the back of a cleaver to tenderize the pork, then cut into 1 inch squares. Soak with marinade for at least 1/2 hour. Cut green (bell) pepper into halves, remove seeds and membrane, and cut into 1 inch squares. Next cut 4 slices of pineapple into the same size squares. Set aside.

Heat 6 (or less) cups of cooking oil. While oil is heating, coat each piece of pork in 1/2 cup of cornstarch. When oil is ready, fry pork until brown and done, (about 2 minutes), take out, reheat oil then fry once more until crispy. Remove pork and drain off oil from frying pan.

Put back into frying pan 2 tablespoons oil, fry the green bell pepper and pineapple stirring constantly. Add the seasoning sauce continuing to stir fry, until thickened. Turn off the heat. Add the pork, mix well and serve immediately. Chicken or fish may be substituted for pork. Serves 4 to 6, with rice.

Pork tenderloin may be substituted with chicken breasts (skinless and boneless) or fish (boneless).