Make the sauce first. In a sauce pan add 3 TB of white vinegar, 4 TB white sugar, 1 TB soy sauce, 1 TB vegetable oil, 2 TB ketchup, and 1/3 cup of water. In a custard cup, mix 1 TB cornstarch with 2 TB water and stir ( this is a slurry to thicken the sauce). Heat ingredients in pan to light boil, add slurry, let reheat to simmer and sauce will thicken and clear--about 45 seconds. Remove from heat and set aside. Now cut up your favorite vegetables. I used red and green peppers and red onion. Traditionalists might like white onion, carrot and pineapple--whatever you like, you know the drill. Cut a small amount of each into 1 inch pieces. Set aside. Take 2 boneless pork chops, pound slightly, and cut into 1 inch pieces. Marinate with a little soy sauce and sherry, 10 minutes. Remove from marinade and toss with 1/3 cup of cornstarch and a dash of salt (use a Ziploc bag). Heat canola oil in large skillet--about 1 1/2 inch of oil. Fry till light golden and drain on paper towels. Put sauce back on low heat (add a dash of water if it is too thick stirring carefully so it doesn't burn) and add vegetables--you want the vegetables basically uncooked-just heated, the crisp vege's is the best part, add the pork, toss thoroughly with sauce fully reheated. Serve with rice.
