3/4 lb Lean boneless pork
1 tb Rice wine or dry sherry
1 tb Light soy sauce
1/2 ts Salt
1 sm Green bell pepper
1 sm Red bell pepper
1    Carrot
2    Scallions
1    Egg; beaten
2 tb Cornstarch
2 c  Oil, preferably peanut
3 oz Canned lychees, drained; OR
1    -fresh orange in segments

SAUCE
2/3 c Chicken stock
1 tb Light soy sauce
1/2 ts Salt
1 1/2 tb Chinese white rice vinegar
-or cider vinegar
1 tb Sugar
1 tb Tomato paste
1 ts Cornstarch
1 ts Water

CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the
rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt,
and marinate for 20 minutes. Meanwhile, cut the green and red peppers into
1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks.
Bring a pot of water to a boil and blanch the carrots in it for 4 minutes;
drain and set aside. Mix the egg and cornstarch in a bowl until they are
well blended into a batter. Lift the pork cubes out of the marinade, put
them into the batter and coat each piece well. Heat the oil in a deep-fat
fryer or large wok until it is almost smoking. Remove the pork pieces from
the batter with a slotted spoon, and deep-fry them. Drain the deep-fried
pork cubes on paper towels. Combine the chicken stock, soy sauce, salt,
vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil.
Add vegetables (not the lychees or oranges.) Stir well. In a small bowl,
blend together the cornstarch and water. Stir this mixture into the sauce
and bring it back to a boil. Turn the heat down to a simmer. Add the
lychees or oranges and pork cubes. Mix well, and then turn the mixture onto
a deep platter. Serve at once.