Sweet and Sour Sauce
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
1/2 cup ketchup
1/4 cup unsweetened pineapple juice
1/4 cup cornstarch
2 tablespoons soy sauce
Pork and Vegetables
2 pounds lean boneless pork (such as shoulder or butt), trimmed of excess fat and cut into 3/4-inch cubes
1 egg, beaten
1/2 cup cornstarch
6 tablespoons vegetable oil
1 small green bell pepper, cut into 1-inch squares
1 small red bell pepper, cut into 1-inch squares
1 small onion, cut into wedges, layers separated
1/4 pound Chinese pea pods (snow or sugar peas); or 1 package frozen Chinese pea pods, thawed and drained
Sauce: Stir all ingredients together. Set aside.
Pork and Vegetables: Dip pork cubes in beaten egg; drain briefly and roll in cornstarch to coat lightly; shake off excess.
Place a wok over high heat. When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add half the pork; stir fry until evenly browned (5 to 7 minutes).
Lift pork from wok and set aside.
Repeat to brown remaining meat, adding more oil as needed.
Add remaining oil (about 2 tablespoons) to wok.
Add bell peppers and onion; stir fry until vegetables are tender-crisp to bite (about 2 minutes).
Add pea pods, then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.
Yield: 6 to 8 servings