1 lb. pork tenderloin, cubed & fat trimmed
1 beaten egg
1/4 c. cornstarch
1/4 c. plain flour
1 1/4 c. chicken broth
1/2 tsp. salt
Oil to fry pork
Sweet & sour sauce
Rice, per pkg. directions
1 green pepper
1/2 c. carrot
1 clove garlic
2 tbsp. oil
1/2 c. sugar
1/3 c. red wine vinegar
2 tsp. soy sauce
2 tbsp. cornstarch

Combine egg, 1/4 cup chicken broth, 1/4 cup cornstarch, flour, 1/2 teaspoon salt. Beat until smooth. Dip pork into egg batter and fry in oil until brown. Drain.

Cook in skillet the pepper, carrot, garlic in 2 tablespoons of oil. Stir in 1 cup broth, sugar, vinegar and soy sauce. Bring to a boil, boil 1 minute.

Blend 1/4 cup water into cornstarch, then stir into skillet. Cook and stir until thick and bubbly. Stir in pork. Serve over rice with sweet and sour sauce.