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1
CUT THE PORK INTO 1-INCH cubes.
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2
Put the cubes into a bowl together with the rice wine or possibly sherry, 1 Tbsp.
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3
of light soy sauce and 1/2 tsp.
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4
salt, and marinate for 20 min.
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5
Meanwhile, cut the green and red peppers into 1-inch squares.
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6
Peel and cut the carrot and scallions into 1-inch chunks.
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7
Bring a pot of water to a boil and blanch the carrots in it for 4 min; drain and set aside.
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8
Mix the egg and cornstarch in a bowl till they are well blended into a batter.
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9
Lift the pork cubes out of the marinade, put them into the batter and coat each piece well.
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10
Heat the oil in a deep-fat fryer or possibly large wok till it is almost smoking.
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11
Remove the pork pcs from the batter with a slotted spoon, and deep-fry them.
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12
Drain the deep-fried pork cubes on paper towels.
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13
Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.
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14
Bring it to a boil.
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15
Add in vegetables (not the lychees or possibly oranges.)
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16
Stir well.
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17
In a small bowl, blend together the cornstarch and water.
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18
Stir this mix into the sauce and bring it back to a boil.
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19
Turn the heat down to a simmer.
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20
Add in the lychees or possibly oranges and pork cubes.
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21
Mix well, and then turn the mix onto a deep platter.
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22
Serve at once.
