Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Lean boneless pork
1 tb Rice wine or dry sherry
1 tb Light soy sauce
1/2 ts Salt
1 sm Green bell pepper
1 sm Red bell pepper
1 Carrot
2 Scallions
1 Egg -- beaten
2 tb Cornstarch
2 c Oil -- preferably peanut
3 oz Canned lychees, drained --
OR
1 -fresh orange in segments

---------------------------SAUCE--------------------------------
2/3 c Chicken stock
1 tb Light soy sauce
1/2 ts Salt
1 1/2 tb Chinese white rice vinegar
Or cider vinegar
1 tb Sugar
1 tb Tomato paste
1 ts Cornstarch
1 ts Water

This is not the traditional Chinese version, but this slightly
sweeter dish is the way you'll find it in this country.

CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or
sherry, soy sauce and salt. Marinate for 20 minutes. Cut the green
and red peppers into 1-inch squares. Peel andcut the carrot and
scallions into 1-inch chunks. Bring a pot of water to a bo Stir this
mixture into the sauce and bring it back to a boil. Turn the heat
down to a simmer. Add lychees or oranges and pork cubes. Mix well,
and then turn the mixture onto a platter. Serve at once.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

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