Sweet & Sour Pork - cooking recipe

Ingredients

1/4 cup soy sauce
2 tablespoons dry sherry
2 teaspoons sugar
1 egg yolk
2 lbs boneless lean pork, cut into 1 in pieces
10 tablespoons cornstarch, divided
3 cups vegetable oil, plus
3 tablespoons vegetable oil, divided
1 (20 ounce) can pineapple chunks in syrup
1/4 cup distilled white vinegar
3 tablespoons tomato sauce
1 cup water
1 large onion, thinly sliced
8 green onions, diagonally cut into 1 in pieces
1 red bell peppers or 1 green bell pepper, chopped
4 ounces fresh mushrooms, quartered
2 stalks celery, diagonally cut into 1/2 in slices
1 medium cucumber, seeded and cut into 1/4 in wide pieces

Preparation

For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
Add pork; mix to coat well.
Cover and refrigerate 1 hour, stirring occasionally.
Drain pork, reserving marinade.
Place 8 tbsp of the cornstarch into large bowl.
Add pork pieces; toss to coat well.
Heat 3 cups of the oil in wok or large skillet over high heat to 374\u00b0F.
Add 1/2 of pork pieces until brown, about 5 minutes.
Drain on paper towels.
Repeat with remaining pork.
Drain pineapple, reserving syrup.
Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
Blend remaining 2 tbsp cornstarch and the water in another bowl.
Heat remaining 3 tbsp oil in a wok over high heat.
Add all veggies and stir fry for 3 minutes.
Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
Add pork and pineapple; stir fry until heated through.