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1 lb. pork tenderloin
2 green peppers
4 slices pineapple
6 c. oil

Marinade For Pork:
1/2 Tbsp. soy sauce
1/2 tsp. salt
1 Tbsp. cornstarch
1 Tbsp. cold water
1 egg yolk

Seasoning Sauce:
3 Tbsp. vinegar
4 Tbsp. sugar
4 Tbsp. tomato catsup
5 Tbsp. cold water
3 tsp. cornstarch
1 tsp. salt
1 tsp. sesame oil
1/2 c. cornstarch

Pound pork with the back of a cleaver (this is to
tenderize the pork), then cut into 1-inch squares. Soak with
marinade for at least 1/2 hour.
Cut green peppers into halves, remove seeds and mem-
branes and cut into 1-inch squares. Next cut slices of pineap-
ple into the same size squares.
Heat oil. While oil is heating, coat each piece of pork
in 1/2 cup cornstarch. When oil is ready, fry pork until brown
and done (about 2 minutes). Take out, reheat oil and then fry
once more until crispy. Remove pork and drain off oil from
frying pan. Put back into frying pan 2 tablespoons oil. Fry
the green peppers and pineapple, stirring constantly. Add the
Seasoning Sauce, continuing to stir-fry, until thickened. Turn
off the heat. Add the pork; mix well and serve immediately.

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