1 egg yolk
2 tsp. water
1 tbsp. each all purpose flour and cornstarch
1 lb. boneless pork, 1 inch cubes
Salad oil
1 clove garlic, minced
2 green peppers, seeded and cut into 1/4 inch wide strips
1 (13 oz.) can pineapple chunks, drained
Hot cooked rice

SEASONING SAUCE:

3/4 c. water and 1 tbsp. cornstarch
1 tbsp. each catsup and soy sauce
4 tbsp. each sugar and wine vinegar
Few drops of hot pepper

Prepare seasoning sauce and set aside. Beat egg yolk with water; blend in flour and cornstarch until smooth. Add cubes of pork and mix to coat well; drain off excess. Pour oil into wok to a depth of about 1 1/2 inch and heat to 340 degrees. Add meat and fry until golden brown, 10-12 minutes. Drain and keep warm.

Remove all but 2 tablespoons of oil from wok. Over medium heat add garlic and stir until lightly browned. Add green pepper and stir fry 1 minute. Add pineapple, seasoning sauce and meat; stir until mixture boils and thickens, 1 minute. Serve over hot cooked rice. Makes 3 servings.