1 1/2 lb. boneless pork, trimmed and cut into 1 inch cubes
2 eggs
1/2 tsp. salt
1/2 c. flour
3 tbsp. water
Sweet and sour sauce (below)
2 onions and peppers
1 carrot
2 tomatoes
1 (14 oz.) can pineapple chunks

Make a smooth batter of eggs, salt, flour, and water. Dip pork cubes in batter, coating well on all sides. Heat oil in large skillet or wok. Fry pork until browned on all sides. Don't crowd the pan. Drain and keep hot. Drain off all but 1/4 cup oil. In oil remaining, saute onions, cut in sixths, peppers, cut in strips, and carrot, thinly sliced for 3 minutes. Add drained pineapple chunks, tomatoes, cut in wedges and sweet and sour sauce. Heat until sauce is thickened. Stir in pork and serve over rice. Vary the vegetables as you please. Serves 4-6.

SWEET AND SOUR SAUCE:

2 tbsp. sugar
1 tbsp. cornstarch blended in 4 tbsp. water
2 tbsp. tomato puree, ketchup, or sauce
2 tbsp. orange or pineapple juice
2 tbsp. soy sauce
2 tbsp. sherry
2 tbsp. vinegar

Mix all ingredients in bowl. Double if more sauce is desired.