SWEET AND SOUR PORK
Source of Recipe
I got this recipe years ago in Sunset Magazine
List of Ingredients
2 pounds of boneless lean pork such as butt or loin end, cut in 1 inch cubes
1 egg beaten
1/2 cup cornstarch
About 5 tablespoons salad oil
1 medium onion, cut in 1 inch squares
2 medium size carrots, sliced diagonally 1/4 inch thick
1 garlic clove, mashed
1 green pepper, seeded and cut in 1 inch squares
1/2 cup fresh or canned pineapple chunks, drained
2 medium sized tomatoes, cut in 1 inch cubes
SWEET & SOUR SAUCE
Blend 1 tablespoon cornstarch with 1/3 cup brown sugar.
Sir in 1/2 teaspoon grated fresh ginger root(or 1/4 teaspoon ground ginger)
1 Tablespoon soy sauce
1 Tablespoon Sherry
1/4 cup wine vinegar
1/4 cup chicken broth or beef broth
Recipe
Dip pork pieces in beaten egg, drain briefly, roll in cornstarch until lightly coated all over, and shake off excess.
Heat large frying pan over medium high heat. Pour in about 3 tablespoons oil. Add pork; cook, turning constantly, with a wide spatula until browned: takes about 7 minutes. Lift pork and set aside; scrape free and discard any browned particles, leaving oil in pan.
Add enough oil to make 2 Tablespoons total and place over highest heat. Add onion, carrot, and garlic and cook, stirring for about 3 minutes or until vegetables are slightly tender but still crisp. Add green pepper, pineapple, tomato, and sweet and sour sauice and cook, stirring, over high heat until mixture boils.
Add pork and stir about 1 minute longer to heat thoroughly and coat pork with sauce.
Makes about 6 servings.
Serve with or over hot steamed rice.
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