INGREDIENTS

INSTRUCTIONS

~-- Sauce: --- 3/4 cup water 1 tablespoon cornstarch 1 tablespoon soy
sauce 1      tablespoon    catsup 4 tablespoons sugar 4 tablespoons
wine vinegar 1      dash          hot pepper sauce  SAUCE: Blend the
water and cornstarch until smooth. Stir in the  catsup, soy sauce,
sugar, vinegar and, if desired, a few drops of hot  pepper seasoning.
Set aside.  PORK: Beat egg yolk with the water. Blend in 1 tablespoon
flour and 1  tablespoon cornstarch until smooth. Add the cubed pork and
mix to coat  well. Drain off the excess mixture from the pork cubes.
Place the wok  over heat and add oil to 1-1/2 inch depth. Heat to 340
degrees. Use a  thermometer if you can; it is more reliable than a wok
with a  temperature gauge. Add the drained meat and cook until golden
brown,  about 10-13 minutes. Remove with a slotted spoon and keep meat
warm.  Pour off all the oil and wipe wok with a paper towel. Return 2
tablespoons of the oil to wok. Place over medium-high heat. When oil
is hot, add the garlic and green peppers. Stir-fry for about 2
minutes, or until garlic is light brown. Add the pineapple, the sauce
you prepared ahead of time and the pork. Stir this mixture until it
boils and thickens (about 1-1/2 minutes). Serve over steamy hot rice.
Recipe By     : Jo Anne Merrill  From:                                
Date: 05/29  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1617
Calories From Fat: 1359
Total Fat: 152.9g
Cholesterol: 117.1mg
Sodium: 734.1mg
Potassium: 441.8mg
Carbohydrates: 45.8g
Fiber: 3.1g
Sugar: 10.8g
Protein: 18.2g