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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Recipe from a friend who served it as part of a poolside buffet. Add a can of chinese baby corn at the end for more color and texture. Ingredients:
1/2 cup cider vinegar |
1/2 cup packed brown sugar |
1/2 cup ketchup |
1/4 cup cornstarch |
1/4 cup unsweetened pineapple juice |
2 tablespoons soy sauce |
2 lbs lean boneless pork, cut into 3/4 inch cubes |
1 egg, beaten |
1/2 cup cornstarch |
6 tablespoons peanut oil |
1 green bell pepper, seeded and cut into 1 inch squares |
1 red bell pepper, seeded and cut into 1 inch squares |
1 medium onion, cut into wedges, layers separated |
1/4 lb chinese pea pod, ends and strings removed |
hot cooked rice |
Directions:
1. PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
2. Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
3. Shake off excess.
4. Place a wok over high heat.
5. When wok is hot, add 2 tablespoons of the oil.
6. When oil is hot, add half the pork.
7. Stir fry until evenly browned about 5 to 7 minutes.
8. Remove pork from wok, and set aside.
9. Repeat to brown remaining meat, adding more oil as needed.
10. Add remaining oil (about 2 tablespoons) to wok.
11. Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
12. Add pea pods, stir one minute.
13. Stir sweet and sour sauce and add to wok.
14. Stir until sauce boils and thickens.
15. Return pork to wok and stir until heated through.
16. Serve with hot cooked rice.
17. Pass soy sauce if desired.
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