1/4 c. soy sauce
1 1/2 lb. pork tenderloin, cut into 1 1/2 inch cubes
2 tbsp. sugar
1/4 c. flour
1/4 c. vegetable oil
1 c. cold water
1 tbsp. cornstarch

In bowl, pour 3 tablespoons soy sauce over pork. On plate, combine sugar and flour and roll pork cubes in sugar-flour mixture.

Pour oil in wok and preheat, uncovered, at Med-Hi for 3-4 minutes. Add 1/2 of the pork and stir fry 3 minutes or until browned. Push up the side. Add remaining pork and stir-fry 3 minutes. Reduce heat to Med-Lo, cover and simmer for 30 minutes or until fork tender. Push pork up the side.

In small bowl, combine cold water and cornstarch. Stir slowly into meat drippings in wok. Add remaining 1 tablespoon soy sauce. Cook slowly until mixture thickens. Reduce heat to Lo for serving. Serve with egg noodles, rice or mashed potatoes. Makes 6 servings.