Jean`s Sweet and Sour Pork

3/4 lb Lean boneless pork

1 tb Rice wine or dry sherry

1 tb Light soy sauce

1/2 ts Salt

1 sm Green bell pepper

1 sm Red bell pepper

1 Carrot

2 Scallions

1 Egg -- beaten

2 tb Cornstarch

2 c Oil, preferably peanut

3 oz Canned lychees, drained, OR

1 -fresh orange in segments

-----SAUCE----- 2/3 c Chicken stock

1 tb Light soy sauce

1/2 ts Salt

1 1/2 tb Chinese white rice vinegar

- or cider vinegar 1 tb Sugar

1 tb Tomato paste

1 t Cornstarch

1 t Water

This is not the traditional Chinese version, but this slightly sweeter dish is the way you`ll find it in this country. CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry, soy sauce and salt. Marinate for 20 minutes. Cut the green and red peppers into 1-inch

squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and

blanch the carrot in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the lychees or oranges, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a platter. Serve at once.