Recipes are adapted from those cookbook i bought.

Sunday, October 22, 2006

Sweet And Sour Pork

Sweet And Sour Pork

2 1/2 lbs. lean pork chops
1/4 c. soy sauce
1 1/2 T. Dry Sherry
2 tsp. sugar
1 egg yolk
10 T. cornstarch
3 c. vegetable oil
1 lg. yellow onion
8 scallions
1 red or green bell pepper
4 oz. fresh mushrooms
2 stalks celery
1 med. cucumber
3 T. vegetable oil
1 can pineapple chunks in syrup
1/4 c. white vinegar
3 T. tomato sauce
1 c. water

Trim chops, discarding fat and bones. Cut pork into
1" pieces. Mix soy sauce, Sherry, sugar, and egg
yolk in a lg. glass bowl. Mix in pork. Cover, and
let stand 1 hr., stirring occasionally. Drain
pork, reserving soy sauce mixture. Coat pork
with 8 T. of the cornstarch.

Heat the 3 c. oil in wok, over high heat,
until it reaches 375 degrees F. Cook 1/2 of
the pork in oil until brown, about 5 mins. Drain
on absorbent paper. Cook, and drain remaining
pork. Cut yellow onion into thin slices. Cut
scallions into thin diagonal slices. Remove
seeds from pepper, and chop coarsely. Clean
mushrooms, and cut into halves or quarters.
Cut celery into 1/2" diagonal slices. Cut
cucumber lengthwise into quarters, and
remove seeds. Cut cucumber into 1/4" wide

Heat the 3 T. oil in wok over high heat. Add
all the prepared vegetables to oil. Stir
fry 3 mins. Drain pineapple, reserving syrup.
Add the syrup, reserved soy sauce mixture,
vinegar, and tomato sauce to vegetables. Combine
water and remaining 2 T. cornstarch. Add to vegetables.
Cook and stir, until sauce boils and thickens. Add
pork and pineapple. Cook, and stir until hot.

Makes 6 servings


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