Hawaiian Pork Stir-fry

Description
You can add a can of Chinese baby corn at the end for more color and texture.



Sweet and Sour Sauce

 * ½ cup cider vinegar
 * ½ cup packed brown sugar
 * ½ cup ketchup
 * ¼ cup cornstarch
 * ¼ cup unsweetened pineapple juice
 * 2 tablespoons soy sauce

Pork

 * 2 lbs lean boneless pork, cut into ¾ inch cubes
 * 1 egg, beaten
 * ½ cup cornstarch
 * 6 tablespoons peanut oil
 * 1 green bell pepper, seeded and cut into 1 inch squares
 * 1 red bell pepper, seeded and cut into 1 inch squares
 * 1 medium onion, cut into wedges,layers separated
 * ¼ lb Chinese pea pods, ends and strings removed
 * hot cooked rice

Directions

 * 1) Prepare sweet and sour sauce; set aside.
 * 2) Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
 * 3) Shake off excess.
 * 4) Place a wok over high heat.
 * 5) When wok is hot, add 2 tablespoons of the oil.
 * 6) When oil is hot, add half the pork.
 * 7) Stir fry until evenly browned about 5 to 7 mins.
 * 8) Remove pork from wok, and set aside.
 * 9) Repeat to brown remaining meat, adding more oil as needed.
 * 10) Add remaining oil (about 2 tablespoons) to wok.
 * 11) Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
 * 12) Add pea pods, stir one minute.
 * 13) Stir sweet and sour sauce and add to wok.
 * 14) Stir until sauce boils and thickens.
 * 15) Return pork to wok and stir until heated through.
 * 16) Serve with hot cooked rice.
 * 17) Pass soy sauce if desired.