INGREDIENTS
½ cup onion, cut into rings
½ cup carrots, cooked 15 min
½ cup green bell peppers, cut into
strips
½ cup bamboo shoots
½ cup pineapple chunks
⅔ cup sugar
⅔ cup water
½ cup Gin
⅓ cup vinegar
1½ tbsp cornstarch
½ cup catsup
1¼ lbs pork, cut into 1” cubes
1 tbsp cornstarch
2 tbsp flour
½ tsp salt
2 egg whites
1 tsp baking powder
½ cup oil

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DIRECTIONS
Prepare onion, carrots, bell peppers, bamboo shoots and pineapple chunks and place in bowls. Combine sugar, 1½ tbsp cornstarch, water and vinegar; cook until thick, stirring continually. Remove from heat and stir in catsup and Gin; cover.

Combine pork, 1 tbsp cornstarch, flour, salt, egg whites, baking powder and oil; deep fry until brown (starting on high heat and reducing to medium). Remove pork and drain on paper towels.

Using fresh oil, sauté onion, carrots and bell peppers; drain oil. Add bamboo shoots and pineapple. Combine all ingredients and serve immediately.

INGREDIENTS
1 cup beef bullion (or 2 beef bullion cubes dissolved in 1 cup hot water)
1 tsp seasoned salt
⅓ cup onion, chopped
⅛ tsp garlic powder
1 tsp salt
½ cup soy sauce
2 tbsp fresh lemon juice
2 tbsp honey

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DIRECTIONS
For the marinade, combine bullion, seasoned salt, onion, garlic powder, salt, soy sauce, lemon juice and honey. Remove membrane and fat from flank steak (do not score). Cut steak into 1” diagonal strips and place in marinade for approximately 24 hours. Remove meat from marinade and drain. Broil or grill the meat. Serve with fluffy white rice tossed with peas and mushrooms if desired.