Instructions: Remove any fat or tough membrane from pork loin. Cut pork into slices 2/3" thick. Using blunt edge of cleaver, lightly pound to tenderize. Cut slices into bite-size pieces. Mix pork with mixture of soy sauce, egg yolk, and 1 tsp. cornstarch and let marinate 20 minutes. Mix with 6 tsp. cornstarch.

Remove seeds from green pepper and cut into bite-size pieces. Heat oil for deep-frying to about 375 degrees. Fry pork pieces 3 minutes. Remove and reheat oil to 400 degrees. Refry pork pieces another 30 seconds. Remove and drain. Reheat pan with 3 tsp. oil. Stir-fry chopped garlic until fragrant.

Add green pepper and Pickled Vegetable Salad. Stir-fry briefly. Add vinegar, sugar, 3 tsp. water, ketchup and salt. Combine 1-1/2 tsp. each water and corn-starch and add when mixture has come to a boil, PICKLED VEGETABLE SALAD:
1. Peel vegetables and cut in small cubes or in julienne strips.

2. Heat wine vinegar to a boil and stir in sugar to dissolve.

3. Pour over vegetables and refrigerate, covered, overnight. Drain to use.

UNCLE CHENS

WINE:MONMOUSSEAU ROSE DANJOU

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