3/4 c. sugar
1/4 c. soy sauce
1/3 c. vinegar
2/3 c. water
3 tbsp. cornstarch
2 lb. uncooked pork, cut into pieces about 1-inch thick and 2-inches long
1 c. cold water
1/4 c. onion, sliced
2 c. sliced carrots
2 tbsp. oil

Mix the sugar, soy sauce, vinegar, water and cornstarch. Cook over low heat until thickened, stirring constantly. Place in a kettle the pork. Add the cold water and boil 20 minutes or until tender. Pour off water if there is any left; cool. While meat is cooling, sauté the onion and carrots in oil (substitute green pepper, pineapple, bamboo shoots and apples). Remove from pan. Combine ingredients with hot sweet and sour sauce and sautéed vegetables. Serve with steamed rice.