1 lb. lean boneless pork
1 tsp. sherry
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 tbsp. flour
Cornstarch
Vegetable oil
1 or 2 med. carrots in bite-size pieces
3 dried mushrooms, soaked & quartered
3 c. onion in bite-size pieces
1 sm. cucumber in bite-size pieces
1 clove garlic, peeled & sliced
1/4 c. catsup
1 tsp. soy sauce
1/4 c. vinegar
1/4 c. sugar

Cut meat in bite-size pieces. Sprinkle with next 3 ingredients. Beat egg slightly and mix with flour and 1 tablespoon cornstarch. Coat pork with batter. Remove pieces one at a time and drop into 5 cups vegetable oil heated to 375 degrees. Fry 1/3 at a time until lightly browned and cooked through. Remove from oil and drain on paper towel. Deep fry next 5 ingredients in same pan 1 minute.

Remove from pan and drain. Mix 1 1/2 tablespoons cornstarch, 3/4 cup water and remaining ingredients. Heat 5 tablespoons oil in skillet, add mixture and cook, stirring until thick. Add pork and vegetables, mix well and heat gently. Makes 6 small servings.