Ingredients1 egg yolk2 teaspoons water1 tablespoon all-purpose flour1 tablespoon cornstarch1 pound **** 1 cubes2 cups peanut oil1 garlic clove minced2 green peppers1 cup pineapple chunks in juice3 cups glutinous riceSauce: - 3/4 cup water1 tablespoon cornstarch1 tablespoon soy sauce1 tablespoon catsup4 tablespoons sugar4 tablespoons **** vinegar1 dash hot pepper sauceSAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside.****: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth. Add the cubed **** and mix to coat well. Drain off the excess mixture from the **** cubes. Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340 degrees. Use a thermometer if you can; it is more reliable than a wok with a temperature gauge. Add the drained meat and cook until golden brown, about 10-13 minutes. Remove with a slotted spoon and keep meat warm. Pour off all the oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to wok. Place over medium-high heat. When oil is hot, add the garlic and green peppers. Stir-fry for about 2 minutes, or until garlic is light brown. Add the pineapple, the sauce you prepared ahead of time and the ****. Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve over steamy hot rice.