Sweet And Sour Pork - cooking recipe

Ingredients

1 egg, beaten
1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 (15 ounce) can chicken broth, divided
1 1/2 lbs boneless pork, cut into 1 inch cubes
1 medium green pepper, chopped
1/2 cup carrot, thinly sliced
1/2 cup celery, thinly sliced
3/4 cup sugar
1 clove garlic, minced
3 teaspoons soy sauce
1/2 cup red wine vinegar
3 tablespoons cornstarch
1/4 cup cold water
8 ounces pineapple chunks, drained
2 small tomatoes, cut in wedges
hot cooked rice

Preparation

Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
Drain.
Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
Cook until vegetables are tender but not browned.
Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
Stir cornstarch mixture into vegetable mixture.
Cook until thickened and bubbly.
Add pork, pineapple and tomato; cook just until well heated.
Serve over rice.