Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine egg, flour, salt, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth. dip pork cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes. drain. heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic. cook until vegetables are tender but not browned. stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute. slowly add 1/4 cup water to 3 tablespoons cornstarch, stirring until smooth. stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly. add pork, pineapple, and tomato; cook just until well heated. serve over rice.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables