Sweet and Sour Chicken, Pork or Shrimp Cantonese-style

1 lb. PORK (good quality, no fat, boneless meat.) 
 (Butt or loin is best)
OR 1 lb. BONELESS CHICKEN BREAST
OR 1 lb. SHELLED SHRIMP (see special shrimp marinade)
A. 1/2 tsp. SALT
 1/2 tsp. SOY SAUCE
 1 Tbsp. CORN STARCH*
 1 Tbsp. COLD WATER
 1 EGG YOLK
 
B. 1 GREEN PEPPER
 2 CARROTS
 2 ONIONS
 1 can CHUNK PINEAPPLE or fresh if you wish
 
C. 4 tbsp. VINEGAR
 4 Tbsp. CATSUP
 4 Tbsp. SUGAR
 5 Tbsp. COLD WATER
 5 Tbsp. PINEAPPLE JUICE
 3 tsp. CORN STARCH
 1 tsp. SALT
 1 tsp. TOASTED SESAME OIL
 
D. 1/2 cup or more CORN STARCH
 4 cups OIL
 
Procedure
Pound pork or chicken with back of clever to tenderize, then cut it into 1" cubes. Mix it with A and marinate at least 30 minute, or overnight. Cut peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice diagonally into 1/8" thick slices. Peel onion and cut into 1" squares. Drain pineapple. Set each aside separately. Mix C together in a bowl and set aside. Heat 4 to 6 cups of oil to deep-frying temperature in a deep skillet or wok. While oil is heating, individually coat each piece of meat, removing excess marinade, with the 1/2-cup cornstarch. When oil is hot, add meat and cook until golden brown, about 4 minutes. Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total. Pour in C and cook until thickened. Turn off heat. Add meat and stir well. Serve immediately.
 
NOTES:
Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking wine, 2 egg whites, 4 tsp. cornstarch
 
* You can substitute arrowroot for cornstarch for a more authentic dish. Reduce amounts use in recipe by half.
 
I sometimes make a special variation of this by combining two or three of the meats into Sweet and Sour Three Delights.
 

Contributed by: Steve Uptegraft