Stir fried sweet and sour pork


2 lb pork, fat trimmed, cut in 1″ cubes
1 egg, beaten with small amount of water to thin
1/2 cup corn starch (approximately)
1 med onion, cut in 1″ cubes
2 or 3 med size carrots cut in 1/4″ slanting slices (pre-cooked in water)

1 clove of garlic (minced)
1 lb mushrooms, sliced
1/2 lb pea pods (snowpeas)
1 can chunk pineapple, drained

1 tbsp corn starch
1/3 cup firmly packed brown sugar
1/2 tsp minced ginger root
1 tbsp soy sauce and
1 tbsp dry sherry
1/4 cup wine vinegar
1/4 cup chicken or beef broth

How to prepare

To make sauce, blend 1 tbsp corn starch with brown sugar. Stir in ginger, soy sauce, sherry, wine vinegar and broth. Set aside.
Dip meat in egg and roll in corn starch to coat lightly, shake off excess. Set wok on med heat. When wok is hot, add 2-3 tbsp oil, when oil is hot, add half of meat, stir and cook until browned, approximately 7 minutes. Remove and cook other half of meat. Add more oil as needed. When meat is cooked, scrape and remove browned particles from wok, leaving just oil. Set heat to high. When oil is hot add onion, garlic and mushrooms, when cooked, remove from pan and add pea pods, cook till bright green. Add sweet and sour sauce and return all ingredients to wok, add carrots and pineapple and stir until sauce thickens, about 1 minute. Serves 4 to 6.

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