Ingredients:
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup cornstarch
1/4 cup unsweetened pineapple juice
2 tablespoons soy sauce
2 lbs lean boneless pork, cut into 3/4 inch cubes
1 eggs, beaten
1/2 cup cornstarch
6 tablespoons peanut oil
1 green bell peppers, seeded and cut into 1 inch squares
1 red bell peppers, seeded and cut into 1 inch squares
1 medium onions, cut into wedges, layers separated
1/4 lb Chinese pea pods, ends and strings removed
hot cooked rice
Directions:
PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
Shake off excess.
Place a wok over high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add half the pork.
Stir fry until evenly browned about 5 to 7 minutes.
Remove pork from wok, and set aside.
Repeat to brown remaining meat, adding more oil as needed.
Add remaining oil (about 2 tablespoons) to wok.
Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
Add pea pods, stir one minute.
Stir sweet and sour sauce and add to wok.
Stir until sauce boils and thickens.
Return pork to wok and stir until heated through.
Serve with hot cooked rice.
Pass soy sauce if desired.
Servings: 6-8
Time preparation: 15 min.
Time total: 30 min.