Sweet and Sour Sauce (recipe follows)
Marinade (Recipe follows)
3 lbs. lean pork butt, cut in 1 inch cubes
About 1 c. cold water
6 tbsp. cornstarch
Salad oil for deep frying
1 med. sized onion, cut in 1 inch chunks
1 c. sliced celery, sliced diagonally about 1/4 inch thick
2 thin carrots, diagonally sliced 1/8 inch thick
1 inch piece fresh ginger root, peeled and cut in thin slivers (optional)
1 thin cucumber, sliced 1/8 inch thick
1 green pepper, seeded and cut in 1 inch sqs.
1 (about 5 oz.) can bamboo shoots, drained, sliced if not already
2 tbsp. sesame seed, lightly toasted in dry frying pan
A few Chinese parsley leaves (optional)

Prepare Marinade: Combine 1/2 cup soy sauce, 2 tablespoons sherry, 4 teaspoons sugar, 1/4 teaspoon salt, 2 cloves garlic (minced or mashed), and a crushed 1 inch piece of fresh ginger root.

Prepare Sweet and Sour Sauce: Mix 1/2 cup brown sugar, 2 tablespoons cornstarch, 1/2 cup cider vinegar, 1 1/2 cups pineapple juice, and 2 tablespoons soy sauce in a saucepan. Cook over medium heat, stirring until sauce thickens and becomes clear.

Place pork in pan with the cold water. Cover; bring to boil and simmer until tender, about 15 minutes. Drain. Pour Marinade over cooled pork, marinate 30 minutes, stirring occasionally); drain off. Dredge pork in the cornstarch.

Heat oil in a large frying pan or wok until very hot (about 390 degrees). Fry port, a few cubes at a time, until crisp and brown. Remove and drain on paper towels. Keep warm.

Pour off all but 3 or 4 tablespoons oil from pan and reheat until very hot. Toss in onion, celery, carrots, and ginger; stir fry vigorously 1 minute. Add cucumber and pepper; fry 1 minute more. Add bamboo shoots; fry 1 more minute. Do not overcook.

Return meat to pan and pour in warm Sweet and Sour Sauce; stir until thoroughly hot. Serve at once, garnished with sesame and parsley.