3 T vegetable oil 1 can 20 oz pineapple chunks in heavy syrup
1/4 cup white vinegar 3 T tomato sauce
1 cup water
(can of watercress; bean sprouts, carrots and broccoli - you choose your own vegetables)
1. Cut meat into 1" pieces. Mix soy sauce, sherry, sugar and egg yolk. (Large glass bowl) Mix in meat. Cover and let stand for 1 hour. Stir occasionally.
2. Drain chicken, reserving soy mixture. Coat meat with 8 T of cornstarch. Heat oil in wok and cook meat until brown (5 minutes) Drain on paper towels.
3. Cut onion into thin slices. Cut green onions into thin diagonal slices. Clean mushrooms and cut in half. Cut celery into 1/2" diagonal slices. Cut cucumber lengthwise into quarters and remove seeds. Cut into 1/4" wide pieces.
4. Heat the 3 T oil in wok. (High heat) Add all the vegetables. Stir fry for 3 minutes. Drain pineapple (reserve syrup.) Add syrup to reserved soy mixture, vinegar, tomato sauce. Combine to the vegetables. Combine water and remaining 2 T cornstarch. Add to vegetables. Cook and stir until sauce thickens. Add meat and pineapple. Cook and stir until mixture is hot.
