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    Main Dish: Sweet & Sour Pork


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    1 1/2 lb pork cut into 1" cubes
    1/4 c soy sauce
    1/4 c cornstarch
    1/3 c sugar
    1 clove garlic minced
    1/4 c white vinegar
    1 onion sliced
    1/3 c pineapple juice
    1/2 lb mushrooms sliced
    2 Tb sherry
    1 carrot sliced
    2 Tb cornstarch
    1/4 c cooking oil
    red food coloring
    1 green pepper sliced
    1/2 c water

    Recipe



    Shake the pork with the cornstarch in 2 nested lunch bags. Shake off the excess in a colander. Heat the oil to medium hot an a large skillet and brown the pork, a few pieces at a time, so that it is fully cooked and has a crisp crust. Remove the pork to a bowl. In a saucepan, add soy sauce, sugar, vinegar, pineapple juice and sherry. Add the cornstarch and stir to mix in. Add the water and food coloring and bring to a boil so the sauce clears and thickens.

    Heat the oil in the skillet and add the garlic, onion, mushrooms, carrot and green pepper and stir quickly of high heat to cook all the vegetables. Add the pineapple and heat through. Add the pork and heat. At the last minute add the warm sauce, to keep the pork crust from softening. Serve with rice.

 

 

 

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