250 g butt pork, cut into 3 inch strips
1 small onion, cut into pieces
¼ Red, yellow, green bell pepper, cut into pieces
10-15 Aroy D Brand can lychee
3 tbsp Aroy D Brand sweet chilli sauce for chicken
1 tsp Cock Brand fish sauce
2 tsp Sugar
1 tbsp soy sauce
2 tsp white pepper powder
1 egg, beaten
½ tbsp cornstarch, with 1 tablespoon cold water, mix to make cornstarch water
Oil for deep-frying and stir frying.

1. Marinate pork strips with soy sauce, white pepper powder and sugar for 15-20 minutes.
2. Put pork into egg and then cornstarch for coating.
3. Sauté pork strips in hot oil over medium heat until lightly browned. Set aside.
4. Heat the wok with 1 tbsp oil, and ten add onion into the wok, stir until fragrant.
5. Add fish sauce and the pork strips into the wok, Stir gently.
6. Add sweet chilli sauce for chicken, sugar, water, red, green and yellow bell pepper into the wok. Stir for 1-2 minutes.
7. Add lychee in to the wok, keep stirring.
8. Add cornstarch water, stir gently for 20 seconds.