750g pork fillet
2 Tbl oil
¼ cup sherry
2 tsp soy sauce
2 cloves garlic,crushed
2 tsp grated fresh ginger
1 egg beaten
¾ cup cornflour
oil for frying
1 Tbl oil extra
1 onion, coarsely chopped
1 red capsicum, chopped
1 clove garlic, crushed
1 small broccoli, cut in small pieces
1 Tbl cornflour
¾ cup canned pineapple juice
1 cup water
2 tsp lime juice (or vinegar)
1 Tbl hoisin sauce
750g fresh lychees, chopped
4 shallots, sliced

Cut pork into bite size pieces. Combine in a bowl with the next 5 ingredients. Add egg and cornflour, mix well.

Heat oil in an electric wok and fry pork until golden brown. This will have to be done in stages. Drain pork on absorbent paper.

Clean wok, heat extra oil, and stir fry onion, capsicum, garlic and broccoli.

Blend together the cornflour, pineapple juice, water, lime juice and hoisin sauce. Add to wok, stir until mixture boils and thickens. Add pork and lychees, stir until heated through. Serve sprinkled with shallots.

Jill Weil
Townsville Branch Cooking Competition

DATE: November 1990

* * * * * * * * * * * * *