| China; Sweet and Sour Pork | Foreign Cookery |
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peanut oil
1 lb. pork tenderloin 1/3 cup soya sauce 2 tbsp. wine or sherry 1/2 tsp. powdered ginger 1/2 cup pineapple juice 1 tsp. cornstarch cornstarch 1 can bamboo shoots,drained and sliced thin |
5 or 6 mushrooms, sliced
2 slices pineapple, cut into 6 parts each onion,chopped into 8 parts green pepper cut into 8 parts 1 carrot,sliced & cut into flowers 1 garlic clove,thinly sliced SAUCE 1 cup water+2 tbsp. soya+2 tbsp. vinegar+2 tbsp. sugar |
Sweet and sour pork by Chow Mei Yu , December,1985
Cut pork into bite-size cubes. Marinate in a mixture of soya sauce, wine, ginger,cornstarch and pineapple juice for 15 minutes.
Drain meat and pat dry. Coat with cornstarch and deep fry in hot oil until crisp. Drain on paper towels. Set aside.
Heat oil. Add garlic, onion,bamboo shoots,green pepper, carrot and mushrooms. Fry quickly. Add salt and pepper to taste. Add sauce mixture. Bring to a boil. Thicken with a mixture of cornstarch and water. Add a little vinegar to taste. Add fried pork and pineapple pieces. Mix well and serve at once. Serves 8 with other dishes.