This is not the traditional Chinese version, but this slightly sweeter dish is the way youll find it in this country. CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry, soy sauce and salt. Marinate for 20 minutes. Cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrot in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the lychees or oranges, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a platter. Serve at once. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 492 (77%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 19.9g||99 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 6g|
|Cholesterol 113.1mg||35 %|
|Sodium 1206.8mg||42 %|
|Potassium 510.6mg||13 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 21.8g|
|Protein 10.6g||15 %|
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Calories per serving: 637
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