- Servings: 5 or 6
|1||Egg, lightly beaten|
|¾ cup||Chicken Stock|
|1 lb||Lean Boneless Pork, cut into ¾" cubes|
|Oil, for deep frying|
|1 tsp||Minced Garlic|
|1||Green Pepper, chopped|
|1||Medium Carrot, thinly sliced|
|1× 8 oz. can||Pineapple Chunks & Juice|
|2 Tbsp||Wine Vinegar|
|1 Tbsp||Soy Sauce|
Whisk together egg, salt, the 1/4 cup cornstarch, flour, and 1/4 cup of the chicken stock. Add pork to mixture, tossing to coat with batter. Heat oil in wok to 365 degrees. Place coated cubes into oil, a few at a time; cook about 4 minutes till pork is done. Remove with a metal strainer; drain and keep warm.
Carefully pour off excess oil, leaving a thin film. Saute green pepper, garlic and carrot till crisp-tender. Add pineapple and juice, the remaining 1/2 cup stock and the vinegar. Dissolve the 1 Tb. cornstarch in 1 Tb. cold water; add to sauce with soy sauce. Cook and stir till thickened and bubbly. Cook for 1 minute more. Add pork and heat through.