Anonymous August 22 2005

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.