Print
ShareThis
Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Sweet and Sour Pork
Yield: Makes 4 servings
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:
1.
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.
2.
Drain meat, reserving marinade. Measure 8 tablespoons cornstarch into large bowl. Add meat; toss to coat well. Set aside.
3.
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.
4.
Cut cucumber in half lengthwise; remove seeds. Cut cucumber into 1/4-inch pieces; set aside.
5.
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.
6.
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
