6cupspeanut oilThe original recipe calls for this amount but I use just enough to stir fry each step. Coconut or Olive oil may also be substituted.Marinade for meat:
½teaspoonsalt
½tablespoonsoy sauceor liquid aminos If you are gluten intolerant, use gluten free soy sauce.
1tablespooncornstarch
1tablespooncold water
1egg white
Seasoning Sauce:
3tablespoonvinegar
4tablespoonraw sugaror honey
4tablespoonketchup
5tablespooncold water
3teaspooncornstarch
1teaspoonsalt
1teaspoonsesame oil
Instructions
Cut the meat into 1 inch pieces.
Mix marinade and pour over the meat in a bowl that you can refrigerate. Marinate in the refrigerator for at least 30 minutes.
Cut green peppers, onions and pineapple into 1 inch pieces.
Heat 1 c. of oil in the wok over high heat. While heating, coat meat in ½ c cornstarch.
Fry meat in the wok until brown (about 2 minutes). Remove from the wok.
Reheat the oil (add more if necessary) and fry the meat once more until crispy. Remove from wok and drain.
Heat 2 tablespoon oil in wok. Fry peppers, onions and pineapple - stir constantly.
Add seasoning sauce and continue stirring until thickened.
Turn off heat and add meat - mix well.
Serve immediately - it's great with rice or alone!
Enjoy!
Notes
Beef also works well as a substitute for the pork.