Meat

• 1 America's cut pork (boneless loin roast) per person, cut in 1-inch squares and pounded flat

Marinade

• 3 tbsp dry sherry or Chinese rice wine
• 2 tbsp soy sauce
• 2 tsp cornstarch

Sauce

• ¼ cup catsup
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• ½ tsp hot pepper or chili-garlic sauce
• 1 tbsp sugar
• 1 egg, lightly beaten
• 2 tsp cornstarch
• ¼ cup extra-light olive oil or vegetable oil
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tbsp cilantro (optional)

1. Mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight).
2. Combine sauce ingredients and set aside.
3. Remove pork from refrigerator and remove excess liquid (if any).
4. Beat egg and cornstarch and cover meat mixing well.
5. Place 2 tbsp oil in a wok and cook half the meat until no longer pink when slashed (about 2 minutes).
6. Remove meat, add remaining oil, and cook remaining meat.
7. Set cooked meat aside and discard pan drippings.
8. Add ginger and garlic to wok, stirring and cooking until fragrant.
9. Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses).
10. Stir meat and sauce until meat is well covered, serve immediately.