Sweet and Sour Pork
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Sweet and Sour Pork
YIELD Makes 4 servings
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INGREDIENTS
| 1 | egg yolk, lightly beaten |
| 1/4 | cup soy sauce |
| 1‑1/2 | tablespoons dry sherry |
| 2 | teaspoons sugar |
| 2 | pounds boneless lean pork, cut into 1-inch pieces |
| 10 | tablespoons cornstarch, divided |
| 1 | can (20 ounces) pineapple chunks in syrup, undrained |
| 1/4 | cup rice vinegar |
| 3 | tablespoons tomato sauce |
| 1 | cup water |
| 1 | medium cucumber |
| 3 | cups plus 3 tablespoons vegetable oil, divided |
| 1 | large yellow onion, thinly sliced |
| 8 | green onions with tops, diagonally cut into 1-inch pieces |
| 1 | red or green pepper, chopped |
| 4 | ounces fresh mushrooms, cut into quarters |
| 2 | stalks celery, diagonally cut into 1/2-inch slices |
| Celery leaves and red pepper curls* for garnish | |
PREPARATION:
- For marinade, combine egg yolk, soy sauce, sherry and sugar in large bowl. Add meat; stir to coat well. Cover and refrigerate 1 hour, stirring occasionally.
- Drain meat, reserving marinade. Measure 8 tablespoons cornstarch into large bowl. Add meat; toss to coat well. Set aside.
- Drain pineapple, reserving syrup. Add syrup to reserved marinade with vinegar and tomato sauce; set aside. Combine remaining 2 tablespoons cornstarch and water in another small bowl; mix well. Set aside.
- Cut cucumber in half lengthwise; remove seeds. Cut cucumber into 1/4-inch pieces; set aside.
- Heat 3 cups oil in wok or large skillet over high heat to 375°F. Add 1/2 of meat. Cook until no longer pink in center, about 5 minutes; drain on paper towels. Repeat with remaining meat.
- Heat remaining 3 tablespoons oil in wok over high heat. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture. Add to wok with pineapple syrup mixture; cook and stir until sauce boils and thickens. Add meat and pineapple; stir-fry until thoroughly heated. Garnish, if desired.
This recipe appears in:
Chinese
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