Sweet and Sour Medley

Ingredients

• 1 lb pork loin, cut into 1 inch cubes
• 1 lb boneless chicken, cut into 1 inch cubes
• 2 lbs medium shrimp, remove shell
• 1 tablespoon salt
• 3/4 teaspoon white sugar
• 1 tablespoon soy sauce
• 3 egg whites
• 6 green onions, chopped
• 48 ounces vegetable oil (for deep frying)
• 1 1/2 cups cornstarch
• 3 tablespoons vegetable oil
• 2 bunches celery, cut into 1/2 inch pieces
• 3 medium green bell peppers, cut into1 inch pieces
• 3 onions, cut into wedges
• 1/8 cup sugar
• 1 teaspoon salt (to taste)
• 3 cups water
• 3/4 teaspoon salt
• 2 1/4 cups white sugar
• 1 cup apple cider vinegar
• 3/4 cup ketchup
• 1 1/2 teaspoons soy sauce

• 3 (20 ounce) cans pineapple chunks, undrained
• 1/4 cup cornstarch
• 3/4 cup water

Directions

1. 1

   Place cubed pork, cubed chicken and shrimp in a large bowl, and season with salt, sugar, and soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.

2. 2

   Heat oil to 365°F (185°C) in a large, heavy saucepan or deep fryer.

3. 3

   Coat the pork with cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

4. 4

   Heat oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.

5. 5

   In a large saucepan, water, salt, sugar, apple cider vinegar, ketchup, and soy sauce. Bring to a boil, and stir in the cooked pork mixture, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in cornstarch and water to thicken. Cook until well blended.