Pound pork or chicken with back of clever to tenderize, then cup it into 1" cubes. Mix it with A and marinate at least 30 minute, or overnight. Cut peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice diagonally into 1/8" thick slices. Peel onion and cut into 1" squares. Drain pineapple. Set each aside separately. Mix C together in a bowl and set aside. Heat 4 to 6 cups of oil to deep frying temperature in a deep skillet or wok. While oil is heating, individually coat each piece of meat, removing excess marinade, with the 1/2 cup corn starch. When oil is hot, add meat and cook until golden brown, about 4 minutes. Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total. Pour in C and cook until thickened. Turn off heat. Add meat and stir well. Serve immediately. NOTES: Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking wine, 2 egg white, 4 tsp. corn starch * You can substitute arrowroot for corn starch for a more authentic dish. Reduce amounts use in recipe by half. I sometimes make a special variation of this by combining two or three of the meats into Sweet and Sour Three Delights. Recipe by: Stuarts Chinese Recipes Page Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland on Nov 09, 1997