2 lb. boneless pork (slice thin or 3/4" cubes)
1 egg, beaten
1/2 c. cornstarch
About 6 tbsp. oil
1 lg. green pepper (1" sq.)
1 sm. red pepper (1" sq.)
2 med. onion, cut in wedges
1 pkg. frozen snow peas

Mix together sauce: 1/2 c. packed brown sugar 1/2 c. catsup 1/4 c. cornstarch 1/4 c. unsweetened pineapple juice 2 tbsp. soy sauce

Dip pork in egg, roll in cornstarch. Shake off excess. Heat wok to 375 degrees, add 2 tablespoons oil. Stir fry half the pork until done (5-7 minutes). Remove pork. Add more oil if needed, cook remaining pork. Remove meat, add 2 tablespoons oil. Add vegetables. Cook until tender-crisp to bite. Add sweet and sour sauce, stir until sauce boils and thickens, add cooked pork and stir until heated through. Serve with rice. Makes 6 servings.