Ingredients for 4 servings:
1. 1/4 cup soy sauce
2. 2 tablespoons dry sherry
3. 2 teaspoons sugar
4. 1 egg yolk
5. 2 lbs boneless lean pork, cut into 1 in pieces
6. 10 tablespoons cornstarch, divided
7. 3 cups vegetable oil, plus
8. 3 tablespoons vegetable oil, divided
9. 1 (20 ounce) can pineapple chunks in syrup
10. 1/4 cup distilled white vinegar
11. 3 tablespoons tomato sauce
12. 1 cup water
13. 1 large onion, thinly sliced
14. 8 green onions, diagonally cut into 1 in pieces
15. 1 red bell peppers or 1 green bell pepper, chopped
16. 4 ounces fresh mushrooms, quartered
17. 2 stalks celery, diagonally cut into 1/2 in slices
18. 1 medium cucumber, seeded and cut into 1/4 in wide pieces

Directions:
1. For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
2. Add pork; mix to coat well.
3. Cover and refrigerate 1 hour, stirring occasionally.
4. Drain pork, reserving marinade.
5. Place 8 tbsp of the cornstarch into large bowl.
6. Add pork pieces; toss to coat well.
7. Heat 3 cups of the oil in wok or large skillet over high heat to 374°F.
8. Add 1/2 of pork pieces until brown, about 5 minutes.
9. Drain on paper towels.
10. Repeat with remaining pork.
11. Drain pineapple, reserving syrup.
12. Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
13. Blend remaining 2 tbsp cornstarch and the water in another bowl.
14. Heat remaining 3 tbsp oil in a wok over high heat.
15. Add all veggies and stir fry for 3 minutes.
16. Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
17. Add pork and pineapple; stir fry until heated through.