1 T soy sauce 1 T. tomato puree, 1/2 cup basic stock or water
2 T light brown sugar
2-3 T rice vinegar
Cut the pork in to small bite sized cubes and place in a shallow dish. Add the salt, peppercorns and rice wine or dry sherry and set aside to marinate for 15-20 minutes. Drain the beansprouts.
Dust the pork with flour, dip in the beaten egg and coat with more flour. Heat the oil in a preheated wok and deep-fry the pork in moderately hot oil for 3-4 minutes, stirring to separate the pieces. Remove and drain.
Reheat the oil until hot, return the pork to the wok and add the beansprouts. Fry for about 1 minute, or until the pork is golden. Remove and drain well.
To make the sauce, heat the oil in a clean wok or frying pan and add the garlic, spring onion, green pepper and red chlli. Stir-fry for 30-40 seconds, then add the soy sauce, sugar, rice vinegar, tomato puree and stock or water. Bring to the bo, then add the pork and beansprouts. Heat through and stir to mix, then serve.
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