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1
In 2 tablespoons vegetable oil, stir fry the sliced onions, sliced green peppers, and sliced red peppers.
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2
Cook them for 2 minutes, or until softened.
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3
In another wok put a quart of peanut oil and heat it to 365 degrees.
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4
In a shallow bowl mix together 1/3 cup each cornstarch and flour.
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5
Dredge meat pieces in flour mixture.
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6
Add meat to wok.
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7
Deep fry pork until crunchy brown, about three minutes.
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8
Transfer meat with a slotted spoon to paper towels to drain.
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9
To the wok with the stir-fried vegetables add the pineapple dice, the pickled shallots, and the sauce.
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10
Simmer for one minute, then add the meat.
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11
Simmer until heated through.
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12
Add 1 tablespoon sesame oil and serve immediately.
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13
To make the marinade: In a bowl combine the first 6 ingredients and whisk them together.
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14
Cut the pork into 1-inch cubes, and with the flat side of a cleaver or a meat pounder, lightly pound the cubes to loosen fibers.
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15
Add meat to marinade and toss to coat.
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16
Let the meat marinate, covered and chilled, for 1 hour.
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17
To make the sauce: In a bowl combine the sugar, salt, rice wine vinegar, tomato sauce, light soy sauce, and Shaosing wine.
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18
To a heated wok add the vegetable oil, minced garlic, and minced ginger.
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19
Stir fry 30 seconds.
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20
Add sauce ingredients from bowl and bring to a simmer.
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21
Stir in 1 tablespoon cornstarch dissolved in 2/3 cup canned chicken broth.
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22
Simmer mixture until lightly thickened, then keep it warm.
