1. In a gallon size resealable plastic bag combine sugar, soy sauce and egg. Add pork to mixture. Massage pork and mixture to combine. Add corn starch, salt and pepper into bag with pork and seal bag. Toss to coat.
2. Heat vegetable oil in a large skillet over high heat.
3. Carefully, add pork to skillet in a single layer and allow to brown (about 2-3 minutes per side).Turn once. Remove pork with a slotted spoon and transfer to sauce. Add vegetables and pineapple to hot skillet. Cook 3-5 minutes, stirring frequently, until vegetables are crisp-tender.
4. Toss with Sweet and Sour Sauce and serve over Scallion Jasmine Rice.