SAUCE:

4 oz. water
1 c. sugar
2 tbsp. red wine vinegar
3-4 drops red food color

Pour water into small saucepan; add sugar. Bring to a boil; boil for 2-3 minutes or until syrup consistency. Add red wine vinegar, and red food color, stirring frequently. Thicken with cornstarch paste (2-3 tablespoons water and 2-3 tablespoons cornstarch). Be very careful not to add too much at a time, or you will have excessive lumps.

PORK:

2 pork chops

Slice pork into 1/4 inch strips. Pat dry with paper towel so that the tempura batter will stick.

TEMPURA BATTER:

1 1/4 c. flour
1 tsp. salt
2 egg whites, slightly beaten
1 c. ice water

Sift flour with salt. Add water and egg whites all at once. Whip just lightly enough to blend. Batter should be lumpy. Dip into batter; shake off excess. Then deep fat fry until pork is done, 3-5 minutes.

VEGETABLES:

1 carrot
2 stalks celery
2 stalks green onion
2 tbsp. fresh or jar jalapeno peppers
1/2 bell pepper
1/4 c. fresh or canned mushrooms
1/2 yellow onion
1/2 c. cabbage
1/4 c. bean sprouts

Wash and prepare vegetables as desired, remembering different textures and cuts or slices make for a much more "EYE" appealing product.

Stir fry vegetables in order from hardest first, to softest last using 2 tablespoons sesame oil, 1 teaspoon crushed red peppers, dash of garlic, and a dash of ginger. Add prepared pork and enough sauce to coat evenly. Serve on a bed of rice.