I love Chinese food!! This recipe was originally from Better Homes and Gardens, I think. I may have modified it at some point as I made it over and over again. I know I use more pineapple and less green peppers to make my kids happy, LOL. It reheats well, I think. You can also use chicken. I haven't tried shrimp but I'm sure it would work as well. Or, to cut down on the fat, make it without the batter on the pork; just fry the pork a little first.
Sweet and Sour Pork
1 can pineapple chunks
1/3 cup sugar
1/4 cup vinegar
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 tsp. instant chicken bouillon granules
1 beaten egg
1/4 cup cornstarch
1/4 cup flour
1/4 cup water
1/8 tsp. ground red pepper
1 pound boneless pork, cut into 3/4-inch cubes
1 clove garlic, minced
2 medium carrots, thinly sliced
1 large green pepper, cut into 1/2 inch pieces
For sauce, drain pineapple, reserving juice. Add water to reserved juice to equal 1 1/2 cups. Stir in sugar, vinegar, 2 Tbsp. cornstarch, soy sauce, and bouillon granules; set sauce aside.
For batter, in a bowl combine egg, 1/4 cup cornstarch, flour, water, and pepper. Stir until smooth. Dip pork cubes into batter. Fry one-third at a time in the hot oil for 4-5 minutes, or until pork is no longer pink and batter is golden. Drain on paper towels.
Preheat a wok or large skillet over high heat. Add 1 Tbsp. oil. Add more oil as necessary during cooking. Stir-fry carrots and garlic in hot oil for 1 minute. Add green pepper; stir-fry for 1-2 minutes or until crisp-tender. Push from center of skillet.
Stir sauce and pour into center of skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over rice.