sweet and sour pork
szechwan and northern cooking rhoda yee

the pork:
1 1 1 1/2	T T T	soy sauce sherry cornstarch	mix
3/4	lb	pork	defat, cut into 3/4 in cubes; marinate in above mixture for about 2 hours
1/2	c	cornstarch
dredge meat, then deep fry in small batches until done (3 to 4 minutes)
the sauce:
1/4 1/4 1/4 2 1 2 2	c c c T T T T -	soy sauce vinegar sugar sherry sesame oil lemon juice cornstarch juice from pineapple	mix and reserve
finally:
5	clv	garlic	peel and slice
2	T	ginger	minced
1	ea	red pepper	core, seed and cut into 1 1/2 in pieces
1	c	carrots	cut diagonally and steam 'til half done
2	ea	medium onions	cut into eighths
1	can	cubed pineapple	drain, but save juice for sauce
stir-fry garlic/ginger, add onions, then carrots and peppers add sauce, stirring the while; when thick, add cooked pork and pineapple; garnish with spring onions (if desired) and serve