1 egg yolk
2 tsp. water
1 tbsp. each all-purpose flour and cornstarch
1 lb. boneless pork or chicken, cut into 1-inch squares
Salad oil
1 clove garlic, minced
1 green pepper, seeded and cut into 1-inch squares
1 med. onion, cut in wedges with layers, separated
1 (13 oz.) can pineapple tidbits, drained

Prepare cooking sauce and set aside. In bowl beat egg yolk with water; blend in flour and cornstarch until smooth. Add cubes of pork or chicken and stir to coat.

In a deep pan, pour oil to a depth of about 1 1/2 inches and heat to 340 degrees on a deep-frying thermometer. Add meat and fry, stirring occasionally, until golden brown (about 10-12 minutes). Remove with slotted spoon; drain and keep warm.

Heat wok or wide frying pan over heat; add 2 tablespoons oil. When oil begins to heat, add garlic and stir once. Add green pepper and onion and stir-fry for 1 minute, adding a few drops of water if pan appears to be dry. Add pineapple and meat. Stir cooking sauce, add to pan and cook, stirring, until sauce bubbles and thickens. Makes 4 servings. Serve with rice.

COOKING SAUCE:

In bowl combine 3/4 cup water, 1 tablespoon each cornstarch, catsup and soy sauce, 4 tablespoons sugar and wine vinegar. Add a few drops of liquid hot pepper seasoning. Serve with rice.