SWEET & SOUR PORK

Sweet & Sour Sauce:

Stir together 1 tablespoon cornstarch and 1/3 cup firmly packed brown sugar. Then stir in 1/2 teaspoon minced fresh ginger of 1/4 teaspoon ground ginger, 1 tablespoon each soy sauce and dry sherry, and 1/4 cup each wine vinegar and regular-strength chicken or beef broth.

Ingredients:

2 pounds lean boneless pork (such as shoulder or butt), trimmed of excess fat and cut into 1-inch cubes
1 egg, beaten
1/2 cup (or more) cornstarch
5 tablespoons salad oil
1 medium-size onion, cut into 1-inch cubes
2 medium-size carrots, cut into 1/4-inch-thick slanting slices
1 clove garlic, minced or pressed
2 tablespoons water
1 green bell pepper, seeded and cut into 1-inch squares
1/2 cup fresh or drained canned pineapple chunks
2 medium-size tomatoes, cut into 1-inch cubes

Prepare the Sweet & Sour Sauce and set aside

Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.

Place a wok over medium-high heat. When wok is hot, add 3 tablespoons of the oil. When oil is hot, add half the pork and stir-fry until evenly browned (about 7 minutes); lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.

Scrape away and discard any browned particles from sides and bottom of wok, but leave oil in wok. If necessary, add more oil to wok to make about 2 tablespoons total. Place wok over high heat. When oil is hot, add onion, carrots, and garlic; stir-fry for about 1 minute. Add water and bell pepper; cover and cook, stirring frequently, for about 2 minutes. Add pineapple, tomatoes, and pork; stir Sweet & Sour Sauce, then add. Stir until mixture boils and thickens (about 1 minute). Makes 6 servings.