Jean's sweet and sour pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Lean boneless pork |
| 1 | tablespoon | Rice wine or dry sherry |
| 1 | tablespoon | Light soy sauce |
| ½ | teaspoon | Salt |
| 1 | small | Green bell pepper |
| 1 | small | Red bell pepper |
| 1 | Carrot | |
| 2 | Scallions | |
| 1 | Egg -- beaten | |
| 2 | tablespoons | Cornstarch |
| 2 | cups | Oil -- preferably peanut |
| 3 | ounces | Canned lychees, drained -- |
| OR fresh orange in segments | ||
| ⅔ | cup | Chicken stock |
| 1 | tablespoon | Light soy sauce |
| ½ | teaspoon | Salt |
| 1½ | tablespoon | Chinese white rice vinegar |
| Or cider vinegar | ||
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Water |
Directions
SAUCE
This is not the traditional Chinese version, but this slightly sweeter dish is the way you'll find it in this country.
CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry, soy sauce and salt. Marinate for 20 minutes. Cut the green and red peppers into 1-inch squares. Peel andcut the carrot and scallions into 1-inch chunks. Bring a pot of water to a bo Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a platter. Serve at once.
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Recipe By :