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Yield: 24 servings
6 lb Pork; lean 1" cubes
Salt & pepper
1½ cups Cornstarch
2¼ cups Flour
1½ cups Chicken stock
6 Green peppers; diced
6 Onions; diced
12 Zucchini; sliced
1/2 ts Fennel
3 cups cranberry juice HOT
3 cups whole cranberries; HOT
[1) Season Pork
[2) Combine ingredients in STEP TWO for BATTER.
Dip Pork in Batter and Fry till Browned.
[3) Saute Vegetables on High Heat for 2 minutes.
[4) Combine Pork, Vegetables and Cranberry juice & cranberries. Heat to Boilng.
Garnish with Bean Sprouts and/or Mandarine Oranges.
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