Gluten-Free Recipes

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1 pound pork, cut in 1-inch cubes
6 carrots
1 onion 
1 green pepper
8 ounce can pineapple, drained
1 cup sweet and sour sauce

tempera batter:
1 cups rice flour blend
2 tsp baking powder
1/4 tsp salt
2 eggs
1/3 cup milk
2 Tbsp vegetable oil
vegetable oil for frying

1. Microwave, fry or boil pork cubes until just cooked through.
2. Cut carrots, onions, and green peppers into 2-inch long strips or sticks; set aside. Prepare sweet and sour sauce; set aside.
3. Combine flour, baking powder, and salt in a medium bowl. Combine eggs, milk, and oil separately and then stir into dry ingredients and mix until smooth. 
4. Toss in chicken into batter to coat. Fry battered chicken in a deep fat fryer or in a deep skillet with 1 to 3 inches of vegetable oil.
5. Cook carrots with a little water in covered skillet for 5 minutes. Add onions. Cook uncovered 3 minutes. Add green peppers and sweet and sour sauce. Cook uncovered 2 minutes. Add drained pineapple. Heat to cook through.