Terry Valdez • Henderson, Colo.
July 28, 2006

1 lb. chevon
2-3 green peppers
1 egg
2 Tbsp. flour
1/2 t. salt
Oil
Garlic to taste
1/3 c. + 2/3 c. chicken bouillon
8 oz. pineapple chunks
2-1/2 Tbsp. cornstarch
2 t. soy sauce
1/ c. vinegar
1/2 c. sugar

Slice green peppers and boil.
Cut meat into cubes.
Combine egg, flour, 1/2 t salt and stir into a batter. Dip meat into batter and fry in oil seasoned with salt, pepper and garlic. When brown add 1/3 c. chicken bouillon, pineapple and green peppers. Cover and cook slowly until meat is done.
Blend together cornstarch, soy sauce, vinegar, sugar, and remaining 2/3 c. bouillon. Add to cooked meat. Stir until thick.
Serve with rice.