Sweet And Sour Medley - cooking recipe

Ingredients

1 lb pork loin, cut into 1 inch cubes
1 lb boneless chicken, cut into 1 inch cubes
2 lbs medium shrimp, remove shell
1 tablespoon salt
3/4 teaspoon white sugar
1 tablespoon soy sauce
3 egg whites
6 green onions, chopped
48 ounces vegetable oil (for deep frying)
1 1/2 cups cornstarch
3 tablespoons vegetable oil
2 bunches celery, cut into 1/2 inch pieces
3 medium green bell peppers, cut into1 inch pieces
3 onions, cut into wedges
1/8 cup sugar
1 teaspoon salt (to taste)
3 cups water
3/4 teaspoon salt
2 1/4 cups white sugar
1 cup apple cider vinegar
3/4 cup ketchup
1 1/2 teaspoons soy sauce
3 (20 ounce) cans pineapple chunks, undrained
1/4 cup cornstarch
3/4 cup water

Preparation

Place cubed pork, cubed chicken and shrimp in a large bowl, and season with salt, sugar, and soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat oil to 365\u00b0F (185\u00b0C) in a large, heavy saucepan or deep fryer.
Coat the pork with cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, water, salt, sugar, apple cider vinegar, ketchup, and soy sauce. Bring to a boil, and stir in the cooked pork mixture, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in cornstarch and water to thicken. Cook until well blended.