1 lb. pork
2 tsp. cooking sherry
1/2 tsp. salt
1/4 tsp. pepper
1 beaten egg
1/2 c. flour
1/4 tsp. baking powder
1/3 c. water
1 c. carrots, diced
1 onion (big chunks)
1 green pepper, cut into wedges
1 clove garlic, grated
1/2 tsp. salt
1/2 c. ketchup
4 tsp. soy sauce
1/2 c. vinegar
1/2 c. brown sugar
2 c. water
4 tbsp. cornstarch
1/2 c. water

1. Cut pork into 1/4 inch squares. Marinate with sherry, salt and pepper.

2. Make batter with egg, flour, baking powder, and water.

3. Parboil carrots; drain; set aside.

4. Mix marinated pork with batter. Heat oil to 375 degrees and drop in pork, one by one. Deep fry until well done, 8 minutes. Drain. Remove oil.

5. Heat 2 tablespoons oil. Fry garlic, green pepper, onions and precooked carrots for 2-3 minutes.

6. Mix salt, ketchup, soy sauce, vinegar, brown sugar and 2 cups water. Bring to a boil.

7. Add cornstarch and 1/2 cup water to vegetable and liquid mixture. Cook until thickened.

8. Add pork and mix well.

9. Serve over cooked rice.