Sweet and Sour Pork

1 can pineapple chunks
1/3 cup sugar
1/4 cup vinegar
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 tsp. instant chicken bouillon granules

1 beaten egg
1/4 cup cornstarch
1/4 cup flour
1/4 cup water
1/8 tsp. ground red pepper

1 pound boneless pork or chicken, cut into 3/4-inch cubes
1 T Cooking oil
2 clove garlic, minced
2 medium carrots, thinly sliced
1 large green pepper, cut into 1/2 inch pieces

For sauce, drain pineapple, reserving juice.  Add water to reserved juice to equal 1 1/2 cups.  Stir in sugar, vinegar, 2 Tbsp. cornstarch, soy sauce, and bouillon granules; set sauce aside.

For batter, in a bowl combine egg, 1/4 cup cornstarch, flour, water, and pepper.  Stir until smooth.  Dip pork cubes into batter.  Fry one-third at a time in the hot oil for 4-5 minutes, or until pork is no longer pink and batter is golden.  Drain on paper towels.

Preheat a wok or large skillet over high heat.  Add 1 Tbsp. oil.  Add more oil as necessary during cooking.  Stir-fry carrots and garlic in hot oil for 1 minute.  Add green pepper; stir-fry for 1-2 minutes or until crisp-tender.  Push from center of skillet.

Stir sauce and pour into center of skillet.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Stir in pork and pineapple.  Stir together all ingredients to coat with sauce; heat through.  Serve over rice.