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Ingredients

1 pound lean pork, 1/2 each green and red pepper, 1 carrot, 1 1/2 cups oil, 3 oz lychees, pineapple chunks or fresh tangerine segments, 2 Tbs pickled vegetables, 4  spring onions or 2 leeks

Marinade: 1 Tbs dry Sherry or wine, 1 Tbs light soy, 1/4 tsp salt

Batter: 1 egg, beaten, 2 Tbs cornstarch

Sauce: 1/2 cup chicken stock, 1 Tbs light soy, 1 Tbs sugar, 1/2 tsp  salt, 1 Tbs tomatoe paste, 1 1/2 Tbs white wine or cider vinegar, 1 tsp cornstarch mixed with 1 tsp water

Preparation

1. Cut pork into 1 inch cubes and marinate one hour.
2. Cut pepper into 1 inch squares.
3. Cut onions into 1 inch pieces.
4. Roll cut carrots and blanch them 1 minute in  boiling water.

Extras

nothing special

Method

Mix batter well in a large bowl. Add drained pork cubes and coat completely.
Heat oil in a wok till smoking. Deep fry pork, remove when golden brown and dry on kitchen paper.

Combine sauce ingredients in a large pot, but do not put in cornstarch water at this time!
Bring it to a boil, add vegetables and stir well.
Now, stir in cornstarch water and bring back to a boil.
Turn heat down to a simmer. Add fruit, pickled vegetable and pork. Mix well and simmer to re-heat all ingredients.

Serving

Turn onto a hot platter and serve immediately.