1 egg
2 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. white pepper
Dash ginger root
Cubed meat (may use pork, poultry or beef)

Beat egg and add oil, soy sauce, salt and pepper. Add cornstarch (half at a time) and mix very well. When batter is smooth, add meat. Completely coat the meat. Cover the mixture and refrigerate for at least 20 minutes.

To Cook: Heat deep fryer or oil in wok to 350 to 375 degrees. Place about 10 to 12 batter coated pieces of meat into oil to cook for about 2 minutes. Remove them and set them aside. Repeat this step until all remaining pieces of meat are cooked. Now return the cooked pieces to be cooked again for 3 to 4 minutes, or until golden brown and thoroughly done inside.

PLUM SWEET AND SOUR SAUCE:

1 (20 oz.) can crushed pineapple, plus juice
1 c. sugar
1 c. water
1 c. white vinegar
1 tbsp. dark soy sauce
1 c. plum sauce or jam (baby food plums will work)

THICKENER:

2 tbsp. cornstarch
2 tbsp. water

In large saucepan, combine all ingredients (except thickener) and bring to a boil. While stirring boiling mixture, slowly add the thickening agent. Allow to boil for 10 to 15 seconds more until it reaches the consistency of honey. Remove from heat. Pour over entree or into serving bowl.