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.