Sweet & Sour Pork
Sweet & Sour Pork (China)
2 1/2 lb lean pork chops
1/4 cup soy sauce
1 1/2 Tbspdry sherry
2 tpss granulated sugar
1 egg yolk
10 Tbspcornstarch
3 cups vegetable oil
1 large yellow onion
8 scallions
1 red or green bell pepper
4 ounces fresh mushrooms
2 stalks celery
1 medium cucumber
3 Tbspvegetable oil
1 can pineapple chunks in syrup
1/4 cup white vinegar
3 Tbsptomato sauce
1 cup water
Trim chops, discarding fat & bones
Cut pork into 1-inch pieces
Mix soy sauce, sherry, sugar & egg yolk in large glass bowl
Mix in pork
Cover & let st& 1 hour, stirring occasionally
Drain pork, reserving soy sauce mixture
Coat pork with 8 Tbspof the cornstarch
Heat the 3 cups oil in wok over high heat until it reaches 375 deg F
Cook 1/2 of the pork in oil until brown, about 5 min
Drain on absorbent paper
Cook & drain remaining pork
Cut yellow onion into thin slices
Cut scallions into thin diagonal slices
Remove seeds from pepper & chop coarsely
Clean mushrooms & cut into halves or quarters
Cut celery into 1/2-inch diagonal slices
Cut cucumber lengthwise into quarters & remove seeds
Cut cucumber into 1/4-inch wide pieces
Heat the 3 Tbspoil in wok over high heat
Add all the prepared vegetables to oil
Stir fry 3 min
Drain pineapple, reserving syrup
Add the syrup, reserved soy sauce mixture, vinegar & tomato sauce to vegetables
Combine water & remaining 2 Tbspcornstarch
Add to vegetables
Cook & stir until sauce boils & thickens
Add pork & pineapple
Cook & stir until hot throughout
Makes 6 servings
Leave a Comment