INGREDIENTS

INSTRUCTIONS

  PREPARATION:
Cut pork into 3/4-inch cubes.  Mix the sherry and 1 tablespoon soy sauce
together, and add to the pork. With your fingers rub the mixture into meat.
Still using your fingers, roll the cubes in about 1/2 cup cornstarch until
thoroughly dredged but not too thickly covered. (The fineness of the end
result of this recipe depends on the meat's being crisp -- never soggy.)
Cut the carrot on the diagonal into 1/4-inch slices. Cut the green pepper
in half; remove seeds and cut into 1-inch squares. Cut the pineapple slices
into 1/2-inch wedges. Wash the Chinese mushrooms and soak in warm water for
30 minutes.  Drain, remove stems. Cut into 1/2-inch strips. Smash, peel,
and mince garlic. Combine garlic, carrots, green pepper, pineapple, and
mushrooms.  Combine vinegar, 1/2 cup water, black pepper, 1 tablespoon soy
sauce, salt, sugar, and chili pepper. In a cup, mix 1 tablespoon cornstarch
with 1 tablespoon water.
  COOKING:
Heat oil in deep fry pan to 375-degrees.  Cook pork cubes a few at a time
until very light brown, about 5 minutes. Stir with a chopstick occasionally
so that the cubes do not touch each other. Drain on paper towels, and keep
hot in low oven (200-degrees). Repeat this process, cooking pork in hot oil
until cubes float and are golden brown -- 2 to 3 minutes. (This double
cooking insures that the meat will be crisp.) Heat the water-vinegar
mixture in small saucepan. In a medium-sized skillet or wok, heat 2
tablespoons of oil at high heat.  Add vegetable-pineapple mixture and
stir-fry for 4 minutes. Add the hot water-vinegar mixture to the vegetables
and stir well.  Add the cornstarch mixture, and cook and stir until
thickened, about 1 minute. Pour sauce over pork cubes and mix.
SOURCE: ORIENTAL COOKING by Schryver
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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