2 lbs. bear meat
MARINADE
1 egg yoke
1 tsp. sesame oil
4 Tbs. soy sauce
2 Tbs. corn starch
1 Tbs. fresh ginger chopped fine
2 cloves garlic sliced
SWEET AND SOUR SAUCE
4 Tbs. Ketchup
2 Tbs. corn starch
1/4 cup sugar
1 cup chicken stock
1/4 cup rice vinegar
1 can pineapple chunks with juice
1 red bell pepper and 1 yellow bell pepper cut into chunks
1 small yellow onion cut uip into chunks
Trim all fat off the meat and cube into 1" inch pieces. Add to marinade and let sit for at least 1 hour before cooking.
For the sweet and sour sauce, add the first 5 ingredients to a pan and heat until it boils. Reduce heat and add peppers, onions and pineapple. Taste and adjust seasonings to taste. Set aside.
Using a wok or deep fryer, add about four cups of oil, peanut or canola. While oil is heating take a one-gallon ziplock bag and add one cup of cornstarch. Remove marinated meat from the refrigerator and in small batches add to the cornstarch and shake until all the pieces are coated with cornstarch. Place the meat into the heated oil (deep fry in small batches so your oil stays hot). Cook until golden brown and done. Pre-heat oven to 300 degrees, place the cooked meat into a large metal colander, and place it on a cookie sheet. Put the colander of meat and the cookie sheet in the oven. Make sure to keep the oven door slightly open-this will keep the meat crisp and hot. When all of the meat is cooked, plate and cover with sweet and sour sauce.
