Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Lean boneless pork |
| 1 tablespoon | Rice wine or dry sherry |
| 1 tablespoon | Light soy sauce |
| ½ teaspoon | Salt |
| 1 small | Green bell pepper |
| 1 small | Red bell pepper |
| 1 \N | Carrot |
| 2 \N | Scallions |
| 1 \N | Egg; beaten |
| 2 tablespoons | Cornstarch |
| 2 cups | Oil, preferably peanut |
| 3 ounces | Canned lychees, drained; OR fresh orange in segments |
| ⅔ cup | Chicken stock |
| 1 tablespoon | Light soy sauce |
| ½ teaspoon | Salt |
| 1½ tablespoon | Chinese white rice vinegar or cider vinegar |
| 1 tablespoon | Sugar |
| 1 tablespoon | Tomato paste |
| 1 teaspoon | Cornstarch |
| 1 teaspoon | Water |
SAUCE
CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and ½ teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add vegetables (not the lychees or oranges.) Stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add the lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a deep platter. Serve at once.