This dish can surely be enjoyed by your family because of the combination of sweet and sour taste and savory of the pork.
– 1/4 cup soy sauce
– 1 1/2 tablespoon dry sherry
– 2 tablespoon sugar
– 1 egg yolk
– 2 pounds boneless lean pork, cut into 1- inch pieces
– 10 tablespoons cornstarch, divided
– 1 can (20 ounces) pineapple chunks in syrup
– 1/4 cup distilled white vinegar
– 3 tablespoons tomato sauce
– 1 cup water
– 1 large yellow onion, thinly sliced
– 8 green onions, diagonally cut into 1- inch pieces
– 1 red bell pepper, chopped
– 1 green bell pepper
– 4 ounces fresh mushrooms, cut into squares
– 2 stalks celery diagonally cut into 1/2 inch slices
– 1 medium cucumber seeded and cut into 1/4 inch wide pieces
1. For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl. Add pork; mix to coat well. Cover and refrigerate 1 hour, stirring occasionally.
2. Drain pork, reserving marinade. Place 8 tablespoons of the cornstarch into large bowl. Add pork pieces; toss to coat well. Heat 3 cups of the oil in a wok or large skillet over high heat to 375°F. Add 1/2 of pork pieces until brown, about 5 minutes. Drain on paper towels. Repeat with remaining pork.
3. Drain pineapple, reserving syrup. Combine the syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl. Blend remaining 2 tablespoons cornstarch and the water in another small bowl.
4. Heat remaining 3 tablespoons oil in wok over high heat. Add all vegetables and stir-fry 3 minutes. Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens. Add pork and pineapple; stir- fry until heated through.
Serve with hot white rice and enjoy!