Sweet And Sour Chicken, Pork Or Shrimp Cantonese Style

Directions

1. Lb. pork or possibly chicken with back of clever to tenderize, then c. it into 1" cubes. Mix it with A and marinate at least 30 minute, or possibly overnight. Cut peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice diagonally into 1/8" thick slices. Peel onion and cut into 1" squares.
2. Drain pineapple. Set each aside separately. Mix C together in a bowl and set aside. Heat 4 to 6 c. of oil to deep frying temperature in a deep skillet or possibly wok. While oil is heating, individually coat each piece of meat, removing excess marinade, with the 1/2 c. corn starch. When oil is warm, add in meat and cook till golden, about 4 min. Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and warm. A carrot and cook 1 minute, then add in onions for 2 min, green peppers for 1 minute and pineapple for 1 minute - 5 min total.
3. Pour in C and cook till thickened. Turn off heat. Add in meat and stir well.
4. Serve immediately.
5. NOTES: Special Shrimp marinade - 1 teaspoon salt, 1 teaspoon Chinese cooking wine, 2 egg white, 4 teaspoon corn starch* You can substitute arrowroot for corn starch for a more authentic dish. Reduce amounts use in recipe by half. I sometimes make a special variation of this by combining two or possibly three of the meats into Sweet and Sour Three Delights.