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
Sweet and Sour 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
Add pea pods; then stir sauce and add. Stir until sauce boils and thickens;
return pork to wok and stir until heated through.