Sweet and sour pork

INGREDIENTS:

1/2 lb. pork tenderloin (cut into bite size pieces)
1 green bell pepper (cut into pieces)
1 red bell pepper  (cut into pieces)

1 yellow bell pepper  (cut into pieces)
2 onions (cut into wedges)
1 can pineapple chunks
4 carrot sticks (chopped)

bunch of dried peppers ( I used fresh ones here)

1 can baby corn
1 clove garlic (finely chopped)

1 cup sliced almonds
Oil for frying

MARINATE:

1 teaspoon dark sweet soy sauce
1/2 teaspoon corn starch
1/2 teaspoon rice wine

2 eggs

1 teaspoon plum sauce

1 teaspoon shrimp paste

1 teaspoon hot sauce

FRYING BATTER:

1/2 cup water

1 teaspoon garlic powder

1teaspoon each salt and pepper (I used Tony's)
1 cup. all-purpose flour
2 teaspoons. corn starch
1/2 teaspoon baking soda
5 teaspoon cooking oil
1 small pinch of salt

SWEET AND SOUR SAUCE:

3 tablespoons tomato ketchup
2 teaspoon plum sauce

2 teaspoons dark sweet soy sauce
1 teaspoon Chinese rice vinegar (transparent in color)
1 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon shrimp paste
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

METHOD:

Cut the pork tenderloin into pieces and marinate with the ingredients for 30 to 60 minutes.

Mix the sweet and sour sauce ingredients well and set aside.
Chop vegetables and set aside until ready 

When the pork is well-marinated, transfer the pork pieces into the flour and seasonings and make sure they are well coated. Add the cooking oil into the wok enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up the 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 other vegetables 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.