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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe was given to my wife in Seattle by a friend. My wife told her, I don't read chinese so her daughter translated it for us. It's authentic and it's delicious. LR Beckwith Ingredients:
1 lb pork tenderloin |
2 green peppers |
4 slices pineapple (or 1 cup cantonese pickles) |
6 cups peanut oil (6 cups) |
1/2 teaspoon salt (to marinate pork) |
1/2 tablespoon soy sauce |
1 tablespoon cornstarch |
1 tablespoon cold water |
1 egg yolk |
3 tablespoons vinegar (seasoning sauce) |
4 tablespoons sugar |
4 tablespoons tomato catsup |
4 tablespoons cold water |
3 teaspoons cornstarch |
1 teaspoon salt |
1 teaspoon sesame oil |
3 tablespoons cornstarch |
Directions:
1. Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.
2. Soak with marinade for at least half an hour.
3. Cut green pepper into halves, remove seeds and membrane, and cut into 1 squares.
4. Next cut 4 slices of pineapple into the same size squares.
5. Set aside.
6. Heat 6 cups oil.
7. While oil is heating, coat each piece of pork in cornstarch.
8. When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.
9. Remove pork and drain off oil from frying pan.
10. Put back into frying pan 2 T.
11. of oil; fry the green pepper and pineapple, stirring constantly.
12. Add the seasoning sauce continuing to stir fry, until thickened.
13. Turn off the heat.
14. Add the pork, mix well and serve immediately.
15. Serve over rice!
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