1 lb. pork tenderloin
Bell pepper
4 slices pineapple
1/2 tsp. salt
1/2 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. water
6 c. peanut oil
1/2 c. cornstarch

Pound pork with the back of a cleaver to tenderize, then cut into 1-inch squares. Mix salt, soy, cornstarch, and water. Add pork and marinate at least 1/2 hour.

Cut bell peppers in half, remove seeds and membrane, and cut into 1-inch squares; set aside. Heat peanut oil. Coat each piece of pork with the 1/2 cup cornstarch. When oil is hot, fry pork until golden brown and cooked (about 2 minutes). Remove and reheat oil, then fry once more until crispy.

Remove and drain off oil from frying pan. Add 2 tablespoons peanut oil into the pan and fry the bell peppers and pineapple, stirring constantly. Add the seasoning sauce and continue to fry until thickened. Turn off heat; add pork and mix well. Serve immediately.

SEASONING SAUCE:

3 tbsp. vinegar
4 tbsp. sugar
4 tbsp. catsup
4 tbsp. water
3 tsp. cornstarch
1 tsp. salt
1 tsp. sesame oil