Sweet and sour chicken, pork or shrimp cantonese-style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork (butt or loin is best)or |
| 1 | pounds | Boneless chicken breast or |
| 1 | pounds | Shelled shrimp; (see special shrimp marinade) -a--- |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Soy sauce |
| 1 | tablespoon | Corn starch* |
| 1 | tablespoon | Cold water |
| 1 | Egg yolk | |
| 1 | Green pepper | |
| 2 | Carrots | |
| 2 | Onions | |
| 1 | can | Chunk pineapple or fresh if you wish |
| 4 | tablespoons | Vinegar |
| 4 | tablespoons | Catsup |
| 4 | tablespoons | Sugar |
| 5 | tablespoons | Cold water |
| 5 | tablespoons | Pineapple juice |
| 3 | teaspoons | Corn starch |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Toasted sesame oil |
| ½ | cup | Or more corn starch |
| 4 | cups | Oil |
Directions
B
C
D
Pound pork or chicken with back of clever to tenderize, then cup it into 1" cubes. Mix it with A and marinate at least 30 minute, or overnight. Cut peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice diagonally into ⅛" thick slices. Peel onion and cut into 1" squares.
Drain pineapple. Set each aside separately. Mix C together in a bowl and set aside. Heat 4 to 6 cups of oil to deep frying temperature in a deep skillet or wok. While oil is heating, individually coat each piece of meat, removing excess marinade, with the ½ cup corn starch. When oil is hot, add meat and cook until golden brown, about 4 minutes. Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total.
Pour in C and cook until thickened. Turn off heat. Add meat and stir well.
Serve immediately.
NOTES: Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking wine, 2 egg white, 4 tsp. corn starch * You can substitute arrowroot for corn starch for a more authentic dish. Reduce amounts use in recipe by half. I sometimes make a special variation of this by combining two or three of the meats into Sweet and Sour Three Delights.
Recipe by: Stuart's Chinese Recipes Page Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997