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Jean's Sweet and Sour Pork



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Jean's Sweet and Sour Pork

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

SAUCE
2/3 c Chicken stock
1 tb Light soy sauce
1/2 ts Salt
1 1/2 tb Chinese white rice vinegar
- or cider vinegar
1 tb Sugar
1 tb Tomato paste
1 ts Cornstarch
1 ts Water

This is not the traditional Chinese version, but this slightly sweeter dish
is the way you'll find it in this country.

CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry,
soy sauce and salt. Marinate for 20 minutes. Cut the green and red peppers
into 1-inch squares. Peel and cut the carrot and scallions into 1-inch
chunks. Bring a pot of water to a boil and blanch the carrot in it for 4
minutes; drain and set aside. Mix the egg and cornstarch in a bowl until
they are well blended into a batter. Lift the pork cubes out of the
marinade, put them into the batter and coat each piece well. Heat the oil
in a deep-fat fryer or large wok until it is almost smoking. Remove the
pork pieces from the batter with a slotted spoon, and deep-fry them. Drain
the deep-fried pork cubes on paper towels. Combine the chicken stock, soy
sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it
to a boil. Add all the vegetables, but not the lychees or oranges, and stir
well. In a small bowl, blend together the cornstarch and water. Stir this
mixture into the sauce and bring it back to a boil. Turn the heat down to a
simmer. Add lychees or oranges and pork cubes. Mix well, and then turn the
mixture onto a platter. Serve at once.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK


Ingredients:

3/4 lb Lean boneless pork
1 tb Rice wine or dry sherry
1 tb Light soy sauce
1/2 ts Salt
1 sm Green bell pepper
1 sm Red bell pepper
1 Carrot
2 Scallions
1 Egg; beaten
2 tb Cornstarch
2 c Oil, preferably peanut
3 oz Canned lychees, drained, OR
1 -fresh orange in segments

Serves:

4 Servings

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