1 lb. boneless pork, cut into 1 inch cubes
1 beaten egg
1/4 c. cornstarch
1/4 c. all-purpose flour
1 1/4 c. chicken broth
Salad oil or olive oil
1 pkg. frozen broccoli pieces
1 clove garlic
1/2 c. chopped carrots
2 tbsp. salad oil
1/2 c. sugar
1/3 c. red wine vinegar
2 tsp. soy sauce
2 tbsp. cornstarch
Cooked rice

Trim fat and bone away from pork. Combine egg, 1/4 cup cornstarch, flour, 1/4 cup chicken broth, and 1/2 teaspoon salt. Beat until smooth. Pour oil into electric skillet or on medium high heat on stove to depth of 1/2 to 1 inch and heat to 375 degrees. Dip pork in batter; fry in hot oil for 5 to 6 minutes or until golden brown. Drain and keep warm.

In skillet, cook broccoli, carrots, and garlic in 2 tablespoons of oil until tender. Stir in 1 cup broth, sugar, vinegar, and soy sauce. Bring to boil; boil rapidly 1 minute. Blend 1/4 cup cold water into cornstarch; stir into skillet. Cook and stir until thick and bubbly. Stir in pork. Serve with rice. Serves 4 to 6.