Ingredients
-
1
-
1
-
2
-
1
-
3/4
-
1
-
3
-
6
-
48
-
1 1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Place Cubed Pork, Cubed Chicken and Shrimp in a Large Bowl, and Season With Salt, Sugar, and Soy Sauce. Mix in the Egg White and Green Onions. Cover, and Place in the Refrigerator at Least 1 Hour. |
|
2
Done
|
Heat Oil to 365f (185c) in a Large, Heavy Saucepan or Deep Fryer. |
|
3
Done
|
Coat the Pork With Cornstarch, and Fry in the Heated Oil About 10 Minutes, Until Evenly Browned. Drain on Paper Towels. |
|
4
Done
|
Heat Oil in a Wok Over Medium Heat. Stir in the Celery, Green Bell Pepper, and Onion, and Cook Until Tender. Season With Salt and Sugar. Remove from Heat, and Set Aside. |
|
5
Done
|
in a Large Saucepan, Water, Salt, Sugar, Apple Cider Vinegar, Ketchup, and Soy Sauce. Bring to a Boil, and Stir in the Cooked Pork Mixture, Celery Mixture, and the Pineapple Chunks With Juice. Return to Boil, and Mix in Cornstarch and Water to Thicken. Cook Until Well Blended. |
