1 lb. lean pork steak, cut into squares

MARINADE:

1 tbsp. Chinese rice wine
1 tbsp. soy sauce
1 egg yolk

SEASONING:

2 tbsp. sugar
2 tbsp. Chinese rice wine
2 tbsp. soy sauce
2 tbsp. vinegar
3 tbsp. ketchup
6 tbsp. water
1 tsp. cornstarch
1/3 tsp. salt

OTHER INGREDIENTS:

1 carrot
2 med. green peppers
1 onion
1 c. or can pineapple chunks, drained
1 c. vegetable oil for frying
Cornstarch for coating

1. Combine marinade ingredients and marinate pork for 20 minutes.

2. Combine seasonings and set aside.

3. Cut peeled carrot, seeded peppers and skinned onion into bite-size chunks.

4. Heat 1 cup oil in wok over high heat. Stir fry vegetables for 4 seconds, remove.

5. Reduce to medium heat. Lightly coat pork squares with cornstarch. Deep fry for 1-2 minutes, turning occasionally, until golden brown, remove (good).

6. Drain oil from wok. Put on medium heat. Pour seasoning mixture into wok, stir until thickened. Add pork vegetables and pineapple. Stir fry until heated through. Serve with rice.