Total Time
45mins
Prep 15 mins
Cook 30 mins

Yummy. Serve over rice.

Ingredients Nutrition

Directions

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

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