Trim chops, discarding
fat and bones. Cut pork into 1-inch pieces. Mix soy sauce, sherry,
sugar and egg yolk in large glass bowl. Mix in pork. Cover and let
stand 1 hour, stirring occasionally.
Drain pork, reserving
soy sauce mixture. Coat pork with 8 tablespoons of the cornstarch.
Heat the 3 cups oil in wok over high heat until it reaches 375 degrees
F. Cook 1/2 of the pork in oil until brown, about 5 minutes. Drain
on absorbent paper. Cook and drain remaining pork.
onion into thin slices. Cut scallions into thin diagonal slices.
Remove seeds from pepper and chop coarsely. Clean mushrooms and
cut into halves or quarters. Cut celery into 1/2-inch diagonal slices.
Cut cucumber lengthwise into quarters and remove seeds. Cut cucumber
into 1/4-inch wide pieces.
Heat the 3 tablespoons oil in wok over
high heat. Add all the prepared vegetables to oil. Stir fry 3 minutes.
Drain pineapple, reserving syrup. Add the syrup, reserved soy
sauce mixture, vinegar and tomato sauce to vegetables.
and remaining 2 tablespoons cornstarch. Add to vegetables. Cook
and stir until sauce boils and thickens. Add pork and pineapple.
Cook and stir until hot throughout.