sweet & sour chicken

i'd seen this post before on elle's blog so i was excited when we decided to make this for dinner. the meal itself is not hard to make but you just need to have time to chop and dice. this meal gave us another excuse to use the wok and it worked like a champ. the recipe is pasted below but here are the adjustments we made to the dish tonight. we tripled the sauce and didn't use tomatoes or pineapples.


ingredients
3/4 pound lean pork or chicken
1 egg, beaten
about 1/4 cup cornstarch
about 2 1/2 T oil
1 small onion, cut into 1 inch squares
1 medium-sized carrot, sliced diagonally 1/4 inch thick
1 small clove garlic, minced or pressed
1 small green pepper, cut into 1 inch squares
1 can (8 oz) slice pineapple, drained
1 medium-sized tomato, cut into 1 inch cubes

sauce
1 1/2 tsp cornstarch
2 1/2 T packed brown sugar
1/4 tsp fresh ginger or 1/8 tsp ground ginger
1 1/2 tsp soy sauce
1 1/2 tsp dry sherry
2 T wine vinegar
2 T water

directions
dip the chicken pieces in egg, drain briefly, and roll in cornstarch until lightly coated (shake off the excess). heat 1 1/2 T of oil in a frying pan over medium-high heat. add chicken and cook, turning constantly until browned. lift chicken from pan and set aside, scrape free and discard any brown bits, leaving oil in pan.

add enough oil to pan to make about 1 T and place over high heat. add onion, carrot and garlic, stirring for about 3 minutes, or until veggies are tender-crisp. add green pepper, pineapple, tomato and sweet and sour sauce. cook, stirring, over high heat until mixture boils. add chicken, stirring for 1 min longer, to heat through and coat chicken with sauce.