1 lb (.5 kg). boneless pork loin or tenderloin (cut in 1/2-inch cubes)
2 tbsp (30 ml) Taipan Oyster Sauce
3/4 cup (175 ml) water
1 cup (225 ml) tempura batter mix
4 tbsp (60 ml) vegetable oil
2 cloves garlic (crushed)
1 green or red pepper (cut into bite size pieces)
1 can (14 oz) pineapple chunks
1/4 cup (60 ml) Taipan Sweet & Sour Sauce
Marinate pork cubes in mixture of 2 tbsp (30 ml) Taipan Oyster Sauce, 1 tbsp (15 ml) water and pepper (to taste) for at least 30 minutes.
Pour water into a bowl, add tempura batter mix and mix with fork until lumpy.
Coat pork cubes in batter mixture.
Heat oil and garlic on high heat in skillet or wok until lightly browned. Add pork and stir fry 3-4 minutes or until cooked through (test by cutting a cube).
Add red or green pepper and stir fry approximately 1 minute.
Drain pineapple and add chunks with Taipan Sweet & Sour Sauce.
Stir until all ingredients are hot.
Serve on a bed of rice or noodles.
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