-
1
In a small bowl combine the sherry, soy sauce, and salt and stir well.
-
2
To make the sweet and sour sauce: In a small bowl combine the water and cornstarch, and stir to mix them well.
-
3
Set aside.
-
4
Combine the chicken stock, vinegar, sugar, ketchup, and pineapple juice in a small saucepan.
-
5
Stir with a fork or a whisk to combine everything well.
-
6
Bring to a gentle boil over medium heat and cook 1 minute.
-
7
Stir in the cornstarch mixture and cook just until the sauce becomes shiny and thickened.
-
8
Remove from the heat and keep warm.
-
9
Set a serving platter by the stove, to hold the peppers and onions after their initial cooking, as well as the finished dish.
-
10
Heat a wok or a large, deep skillet over high heat.
-
11
Add the oil and swirl to coat the pan.
-
12
Add the ginger and garlic, toss well and cook until fragrant about 15 seconds.
-
13
Add the bell peppers and onions and cook, tossing often, until fragrant and beginning to wilt.
-
14
Add the pineapple and cook 1 minute more.
-
15
Scoop the mixture onto the serving platter, leaving as much liquid behind as possible, and set aside.
-
16
Let the pan heat up again, and scatter in the pork.
-
17
Spread it out into a single layer, and cook undisturbed until the edges change color, about 30 seconds.
-
18
Toss well and cook, tossing often, until most of the pork is no longer pink.
-
19
Add the sherry-soy sauce mixture and toss well.
-
20
Return the bell pepper mixture to the pan and toss to mix everything together well.
-
21
Add the sweet-and-sour sauce and cook, tossing often, until all the ingredients are evenly seasoned.
-
22
Add the green onion and toss again.
-
23
Transfer to a serving platter and serve hot or warm.
