Servings: 4

1 cup carrots; cut into strips 1 cup carrots; cut into strips
1 large onion; cut into large chunks 1 large onion; cut into large chunks
1 large bell pepper; cut into strips 1 large bell pepper; cut into strips
4 tbsp. cornstarch (2-3 is enough, add more if desired) 4 tbsp. cornstarch (2 to 3 is enough, add more if desired)
1 cup sugar 1 cup sugar
1/2 cup white vinegar ½ cup white vinegar
1 can pineapple chunks; drained, reserve 1 can pineapple chunks; drained, reserve
1/2 cup pineapple juice ½ cup pineapple juice
4 tsp. soy sauce 4 tsp. soy sauce
4 drops red food coloring 4 drops red food coloring

Sauté carrots in a little oil. After a few minutes of cooking, add in the onion and bell pepper. Cook until tender crisp.
Combine the remaining ingredients in a saucepan and bring to a boil.
Add vegetables and simmer gently 5 minutes, remove from heat.

Serve immediately or store in refrigerator and serve cold.  Serve immediately or store in refrigerator and serve cold.
Use the following and fry chicken or pork to serve with the sauce:  Use the following and fry chicken or pork to serve with the sauce:
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the 3 eggs; add the cubed chicken/pork and toss to coat. Fry meat in batches in peanut oil until cooked. Keep warm in warm oven until ready to serve.  In a large bowl, thoroughly blend the ½ cup of cornstarch and the 3 eggs; add the cubed chicken/pork and toss to coat. Fry meat in batches in peanut oil until cooked. Keep warm in warm oven until ready to serve.
Serve rice with meat and then sauce on top.  Serve rice with meat and then sauce on top.