1/4 lb boneless pork, cut into 1" pieces
1/2 each green & red bell pepper, seeded & cut into 3/4 inch squares
3/4 each cup pitted prunes, canned pineapple chunks, drained & canned seedless lychees, drained
2 tbsp cornstarch, dissolved in 2 tbsp of water
2 tbsp cooking oil
1 tsp minced ginger
For the marinade:
1 tbsp dark soy sauce
1 tsp cornstarch
1 tbsp soy sauce
1/8 tsp white pepper
For the sauce:
1/3 cup rice vinegar
1/2 tsp salt
2 tbsp orange marmalade
1/2 tsp sesame oil
1/4 cup each of reserved juice from pineapple can lychee can
1 tbsp light brown sugar

Sweet & Sour Pork

1. Combine the marinade ingredients. Add the pork and stir to coat. Let stand for 30 minutes.
2. Heat a wok over high heat until hot. Add the cooking oil and pork; stir-fry for 2 minutes. Remove the pork. Add the peppers and ginger and stir-fry for 1 minute.
3. Reduce the heat to medium. Add the prunes, pineapple, lychees, and sauce. Return the pork to the pan and cook, stirring continuously, for 2 minutes.
4. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
   Serves: 4-6
   Preparation time: 10-20 minutes (excluding marinated time)