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Yield: 24 servings STEP ONE6 lb Pork; lean 1" cubesSalt & pepperSTEP TWO6 Eggs1 1/2 c Cornstarch2 1/4 c Flour1 1/2 c Chicken stockSTEP THREE6 Green peppers; diced6 Onions; diced12 Zucchini; sliced1/2 ts FennelSTEP FOUR3 c cranberry juice HOT3 c hole 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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