1 lb: Pork butt or boneless chicken cut into 1−inch pieces, or
medium shrimp (shelled and devined)
MARINADE:
1 tablespoon Sherry
2 tablespoons Water
2 tablespoons soy sauce
4 teaspoons Flour
4 teaspoons Cornstarch
1 Green pepper, cut into 1/2 inch chunks
1 Onion, cut into wedges
12 Maraschino cherries
1 cup Pineapple chunks
3 cups oil for deep frying
SAUCE MIXTURE:
1/2 cup Brown sugar
1/2 cup Vinegar
1 teaspoon Salt
4 tablespoons Catsup
3/4 cup Pineapple juice
4 teaspoons Cornstarch
Drain fruits, prepare sauce mixture. Marinate meat in
marinade for 1/2 hour.
Deep fry meat, a few at a time, in a wok for about 3 to 4 minutes
until golden brown, separating pieces as they cook. Remove and drain.
Remove oil, reserve for other deep frying.
Add sauce mixture into wok and stir until thickened. Add green
pepper and onions and cook for 2 minutes. Add meat and stir
until heated through. Add fruits and stir until they're coated
with the sauce.