Sweet and Sour Pork    

Total time: 25 minutes
    This is not the kind made with canned pineapple, which I think is horrid, but an actual real Chinese recipe.  In the interest of health and simplicity I did not batter and deep-fry the pork first.  I used to. This way is just as good and I don't have to haul 3 cups of hot, smoking oil out to the back garden to toss.

 Ingredients:

• The pork:
• 14oz (420gr) lean pork  I used pork tenderloin
• 1 tbs oil
• 1 tbs soy sauce
• 2 tbs chicken stock
• The sauce:
• 1 tbs oil
• 2 cloves garlic
• 2 tsp minced fresh ginger (2 - 3 thin slices, 1" (2.5cm) wide)
• 1/2 large red bell pepper
• 1/2 head broccoli
• 1 medium carrot
• 1/2 cup (4oz. 120ml) chicken stock
• 2 tbs brown sugar
• 2 tbs white sugar
• 4 tbs red wine or sherry vinegar
• 1 tbs cornstarch (maizena, corn flour) dissolved in
• 2 tbs chicken stock
• 2 tsp soy sauce

 Instructions:

• Cut the pork into 1" (2.5cm) cubes. 
• Heat oil and soy sauce in nonstick skillet.  Add pork and stir-fry 5 minutes.
• Add chicken stock, reduce heat to low, cover and simmer 10 minutes or until done.
• Mince garlic.
• Peel a small section of ginger,  cut into thin slices, then mince.
• Slice pepper and carrot into matchsticks.  (see Techniques) 
• Cut broccoli into small florets.
• Dissolve cornstarch in chicken stock, soy sauce and set aside.
• In large nonstick skillet heat remaining 1 tbs oil over medium-high heat. 
• Add garlic, ginger and stir-fry 30 seconds. 
• Add carrot, broccoli, pepper and stir-fry 2 - 3 minutes. 
• Add stock, sugars, vinegar and soy sauce and bring to a boil, stirring until sugar is dissolved. 
• Give cornstarch a stir to recombine and add to sauce, stirring until thickened.  
• Remove pork from pan juices and add to sauce. 
• Stir well, heat through and serve.