2 lbs. pork tenderloin (cut into bite size pieces)
1 green bell pepper (cut into pieces)
1 red bell pepper (cut into pieces)
3 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces) or 1 can pineapple chunks
1 clove garlic (finely chopped)
Oil for frying
4 teaspoons soy sauce
2 teaspoons corn starch
2 teaspoons rice wine
SWEET AND SOUR SAUCE:
4 1/2 tablespoons tomato ketchup
3 teaspoon plum sauce
1/8 + 1/4 teaspoons Chinese rice vinegar (transparent in color)
1 1/2 teaspoons Lea & Perrins Worcestershire Sauce
3 teaspoons oyster sauce
3 teaspoons corn starch
3 teaspoons sugar
6 tablespoons water
Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
In a deep skillet, add in the cooking oil (enough for searing the pork pieces). Once the oil is hot, fry the pork pieces until they turn golden brown. Dish out and drain on paper towels, if necessary.
Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.