• 300g (10 oz) pork tenderloin


• 1 tablespoon soy sauce


• 1/2 tablespoon cooking wine


• ginger juice


• cornstarch

• 1 small bamboo shoot


• 2 dried mushrooms (soaked)


• 1 small onion


• 1 small carrot


• 1 green pepper


• 2 slices pineapple


• 1 clove garlic


• 3 tablespoons oil

• 1 tablespoon ketchup


• 6 tablespoons sugar


• 2 tablespoons soy sauce


• 1 teaspoon salt


• 3/4 cup soup stock


• dash of monosodium glutamate

• 1 1/2 tablespoons cornstarch


• 3 tablespoons
  
  
  vinegar

1. Cut pork into bite size cubes


2. Marinate pork in soy sauce, wine, ginger juice for 15 minutes.


3. Add cornstarch. Coat pork with starch. Fry in 370°F oil till crisp. Drain.


4. Thin slice bamboo shoot. Cut pineapple in 6 sections. Slice mushrooms. Cut onion and green pepper in 8 sections. Slice carrot and cut into flower pattern for interesting look.


5. Heat oil. Add garlic, onion, mushroom, bamboo shoot, green pepper. Fry quickly. Add seasonings and soup stock from c). Bring to boil.


6. Thicken with cornstarch mixed with water. Add vinegar, Add fried pork, pineapple. Mix well. Serve while hot.

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