Sweet and Sour Pork

1 pound pork shoulder, cut into 1 green pepper cut into wedges

bite size pieces 1 celery stick, slice into 1/8 inch slices

1 carrot, sliced diagonally 1 cup pineapple, cubed and drained

batter;

3/4 cup cornstarch 1/4 teaspoon pepper

1/4 cup flour 1/2 cup water

1 teaspoon baking powder 1 egg, slightly beaten

1/2 teaspoon salt
Heat oil to 400 degrees F. Dip pork pieces into batter. Deep fry a few pieces at a time until brown. Stir fry carrot, pepper and celery in wok with small amount of oil until tender crisp. Add pineapple and vegetables to sweet & sour sauce. Pour over fried pork and serve over cooked rice.

sweet & sour sauce #1;

2/3 cup cold water 2 tablespoons cornstarch

1/2 cup sugar 3 tablespoons catsup

2 tablespoons rice or wine vinegar

Measure water first. Dissolve cornstarch in water. Add to other ingredients; cook and stir until it thickens.

sweet & sour sauce #2;

3 tablespoons vinegar 1 tablespoon cornstarch

2 tablespoons soy sauce 3/4 cup pineapple juice

3 tablespoons brown sugar
Mix and cook until thickened.

Lynette Pinvises