Yield: 1 Servings
|Sweet and Sour Sauce; (See below)|
|1 pack||Cubed pork mix; thawed, (see recipe)|
|¼ teaspoon||Freshly grated ginger|
|2 tablespoons||Finely sliced green onion|
|2 teaspoons||Soy sauce|
|1 pack||(16 oz.) won ton skins|
|Oil for deep-frying|
|1¼ cup||Pineapple juice|
|2 tablespoons||White vinegar|
|⅓ cup||Packed brown sugar|
|1 tablespoon||Soy sauce|
SWEET AND SOUR SAUCE
Prepare Sweet and Sour Sauce; keep warm. (See below for directions.) Shred meat from pork mix with 2 forks. In a medium bowl, combine shredded meat, rest of mix (juices, etc.) ginger, onion and soy sauce. Place about 1 tsp.
pork mixture in center of each won ton skin. Moisten edges with water.
Bring opposite corners together to make a triangle. Seal by pressing edges firmly wiht your fingers. Pout oil about 2 inches deep in a deep-fryer or medium saucepan. Heat oil to 375 degrees F. With a slotted spoon, carefully lower filled won tons into hot oil. Cook about 30 seconds on each side until crisp and golden brown. Drain on paper towels. To serve, dip won tons into sauce. Makes about 36 won tons.
Sweet and Sour Sauce: In a medium saucepan, combine cornstarch and ¼ cup pineapple juice until smooth. Stir in remaining engredients. Cook and stir over medium heat until smooth and slightly thickened.
This is a TNT recipe. Nice to have on hand after a long day at work or even after just bumming around at the mall. Enjoy! Almost forgot!! These recipes were from the More Make-A -Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. I have used it quite a bit and their recipes have been tasty and especially nice to have on hand when I was still working.
Posted to recipelu-digest Volume 01 Number 642 by ELAINE DANGERFIELD <dangerfi@...> on Jan 30, 1998