 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This is a richly flavored version of sweet and sour pork. From the Sunset Stir Fry Cookbook. Great served with steamed rice. Ingredients:
1/2 cup cider vinegar |
1/2 cup firmly packed brown sugar |
1/2 cup catsup |
1/4 cup cornstarch |
1/4 cup unsweetened pineapple juice |
2 tablespoons soy sauce |
2 lbs lean boneless pork, trimmed of excess fat and cut into 3/4 inch cubes (such as shoulder, butt or tenderloin) |
1 egg, beaten |
1/2 cup cornstarch |
6 tablespoons salad oil |
1 small green bell pepper, seeded and cut into 1-inch squares |
1 small red bell pepper, seeded and cut into 1-inch squares |
1 small onion, cut into wedges, layers separated |
1/4 lb snow peas or 1/4 lb sugar snap pea, ends and strings removed |
Directions:
1. Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
2. Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
3. Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
4. Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.
|
|