Sweet & Sour Pork

• 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

1. For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
2. Add pork; mix to coat well.
3. Cover and refrigerate 1 hour, stirring occasionally.
4. Drain pork, reserving marinade.
5. Place 8 tbsp of the cornstarch into large bowl.
6. Add pork pieces; toss to coat well.
7. Heat 3 cups of the oil in wok or large skillet over high heat to 374u0b0F.
8. Add 1/2 of pork pieces until brown, about 5 minutes.
9. Drain on paper towels.
10. Repeat with remaining pork.
11. Drain pineapple, reserving syrup.
12. Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
13. Blend remaining 2 tbsp cornstarch and the water in another bowl.
14. Heat remaining 3 tbsp oil in a wok over high heat.
15. Add all veggies and stir fry for 3 minutes.
16. Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
17. Add pork and pineapple; stir fry until heated through.

soy sauce, sherry, sugar, egg yolk, lean pork, cornstarch, vegetable oil, vegetable oil, pineapple, white vinegar, tomato sauce, water, onion, green onions, red bell peppers, mushrooms, stalks celery, cucumber

Taken from www.food.com/recipe/sweet-sour-pork-65182 (may not work)