2 lb. lean pork
2 stalks celery sticks
2 stalks green onions
2 med. thick size carrots
1 green bell pepper
1/2 onion
1 clove garlic
2 c. oil

MAKE BATTER OF:

1 egg, well beaten
1/2 tsp. salt
1 tbsp. cornstarch
1/4 tsp. baking soda
Enough flour to make a smooth thick batter

1. Cut pork in 1 inch cube. Dip all in batter and blend well.

2. Wash and clean celery, cut in 1/2 inch slices. Peel and wash carrots, dice diagonally, 1/8 inch. Cut onion into chunks and separate. Dice and chop garlic. Cut bell pepper in 1 inch length thin pieces. Cut green onion into 1 inch lengths.

3. Pour 2 cups of oil onto the wok. Let oil get hot. Dip each pork square in oil. Deep fry until brown. When all pork pieces are fried, pour oil in container and save.

4. Leave about 1 tablespoon oil in wok and heat. Fry the garlic (1 minute); do not let brown. Add the chopped onion and stir fry for 1 minute. Next add the carrots, stir and cover for about 1 minute. Stir again and when carrots are 3/4 done, add the pepper and the celery. When the bell pepper and celery are done (looking glazy) add the fried pork and green onion, lower the heat and stir to blend all ingredients.

5. Add: 1/2 c. lemon juice or water 1/2 c. ketchup 1 c. sugar (to 1 1/2 c.) 1 1/2 tsp. soy sauce 1-1 1/2 tbsp. cornstarch for thickening

Stir all together. Bring to a low boil until sauce thickens. Check the taste. Stir thoroughly. Take from the fire.

You may add 1 drained can chunky pineapple bits. Also tomato chunks may be added. These can be added just before removing from fire.